Sweet & Creamy Root Vegetable Soup (Paleo!)

Hello!

Ever since I got back from Europe, I have been wanting to re-create a recipe for a soup that I had while in Chamonix, France: Beet Soup. It sounds gross, but it wasn’t ALL beets – it was potatoes, and shallots, and red wine vinegar… and it was sweet and salty and just amazing. So, I decided to make the recipe tonight – anddddd it didn’t exactly turn out the way that I wanted it to… BUT. It was still amazing! My beet soup recipe ended up turning more into a root veggie soup – with only a hint of beets. Also, the color should have been straight up the color of beets, but it turned out orange. I will definitely be tweaking this and trying again another time (less potatoes, more beets). So for the time being – enjoy my not-as-planned soup below for a perfect fall meal!

Final

Sweet & Creamy Root Vegetable Soup

Ingredients:

  • 1 Potato, chopped into cubes
  • 1 Sweet Potato (chopped into cubes)
  • 2 carrot stalks (chopped)
  • 4 cooked beets (I cheated and bought pre-cooked ones from Trader Joes)
  • 1 shallot
  • butter (or ghee)
  • 1 can coconut milk (full or light)
  • salt & pepper to taste
  • 1 tbsp lemon juice
  • 1 baby leaf
  • 1 tsp cumin
  • 1 tsp thyme
  • 1 tbsp red wine vinegar
  • 3 cups broth (I used vegetable, you could use chicken)
  • garlic powder to taste
  • sugar to taste (optional – I used coconut sugar, you could also use dates)

Directions:

Cook shallots & garlic in butter until they start to brown (I cooked in a large cast-iron skillet). Add in broth, potatoes & carrots. Place a lid on top of skillet & let cook until vegetables/potatoes are soft. Remove the bay leaf. Transfer entire mixture into a blender/processor, adding the rest of the ingredients. *I recommend adding the spices at the very end, a little at the time, to find the perfect blend

Beets Shallots

Mix for a few seconds at a time – or fully mix – depending on how you want your soup, creamy or with a few veggie chunks.

Paleo Soup

Serve with a side (I was roasting chopped brussel sprouts and carrots while making this, so just topped my soup with them!) or some bread. Enjoy!

2 Carrot Paleo Soup carrot paleo bath

Paleo Pumpkin Egg Bake

Ever have leftovers you just don’t know what to do with? Well, I had no idea what to make with my leftover pumpkin purée, and I needed something for breakfast soooo I kind of just kept throwing everything in a bowl. It’s whole30 approved, although some might not agree that “bars” are compliant to the program. This is definitely not something I would make otherwise, and I needed something that would fill me up while on the run. So the decision is all you on whether or not to make a recipe like this! It’s all about convenience and having something made ahead of time for when you are too busy to prepare food.

Paleo Pumpkin Egg Bars

  • 1 cup pumpkin purée
  • 8 eggs
  • 3-4 small, very ripe bananas
  • 1/3 cup almond butter (preferably chunky)
  • 2 Tbsp pumpkin spice
  • 1 tsp salt
  • ghee
  • optional: 6 puréed dates or 1/4 cup honey (I omitted since it’s breakfast, and whole 30)
  • 1/4 cup walnut pieces (optional)

Heat oven to 350 Degrees Fahrenheit. Mash bananas as much as you can with a fork (I like to have some banana chunks); add the rest of the ingredients minus the ghee and mix well in a bowl. Grease a 13×9 pan with ghee & pour the mixture in. Bake for 25-30 minutes until cooked all the way through. Let cool and put in bags for an easy on the go breakfast!

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