Creamy "No Potato" Soup (Gluten & Dairy Free)
Delicious & creamy "potato soup" with a healthier spin…and you won't believe it is absolutely dairy free!
We love when cold weather comes around here in Georgia because that means lots of real-wood fires and comforting hot soups.
Potato soup has always been one of my absolute favorites, but potatoes are very high in carbohydrates and natural sugar which drives up inflammation markers in the body, therefore we don’t eat a lot of potatoes around here anymore.
To give you an example, one cup of potatoes has a similar effect on blood sugar as a can of soda or a candy bar. This roller-coaster-like effect on blood sugar and insulin, can lead to weight-gain or even diabetes. White potatoes are also part of the nightshade family. Nightshade vegetables contain the chemical solanine, which can cause inflammation leading to health concerns, (the biggest complaint being pain, especially arthritis pain).
I know this to be true for my precious grandmother. She lived to be in her eighties, but her quality of life suffered greatly. I’ve thought a lot about her diet and why she had so many issues and frequent pain. From my research and observation over the years, I've learned diet is the source and root cause of most health concerns. In my grandmother’s case, there were several highly inflammatory foods she would eat on a daily basis...a baked potato was at the top of the list. She ate potatoes every single day and majorly suffered with many health concerns including arthritis pain.
As for myself I too have dealt with neck and back pain in the past before eliminating a few inflammatory foods from my diet as well, including white potatoes. The good news is there are healthy swaps for these types of foods and I am so excited to share this one today.
What You Need To Make This Soup
- onion
- purple top turnips
- fresh garlic
- chicken bone broth
- coconut milk
- tapioca flour
- avocado oil
- sea salt
- fresh thyme sprigs
A few years back, I was turned onto the purple top turnip. Most people are only familiar with turnip greens, but turnip roots are packed with so much fiber and nutrients and in my opinion don’t get the attention they deserve.
How To Make This Soup
- Heat avocado oil in a large stockpot or dutch oven over medium heat.
- Add onions and cook 5-7 minutes until soft and translucent. Stir in garlic for about 1 minute until fragrant.
- Next, add in the turnips and toss to coat.
- In a medium bowl, whisk together coconut milk, bone broth, tapioca flour and sea salt until well combined.
- When flour mixture is thoroughly combined, add to stock pot and simmer 15 to 20 minutes until turnips are fork tender.
- With a potato masher, mash 1/4 of the turnips for extra creaminess. (I like to leave quite a few whole pieces of turnip for heartiness).
- Add a little more sea salt to taste if needed.
Not too long ago, I had this bright idea to replace all of my soups, stews and roast meals with turnips. Let me tell you, the change is absolutely delicious! Turnips look and have the same exact texture as a white potato. They do have a little different taste than potatoes, but when you blend them with all of your other ingredients, you will really never know the difference. It is a complete miracle in my book.
My family was totally impressed. Now we can enjoy all of our favorite soups and stews by this one simple swap. Do we have any turnip fans out there? Let us know if you give this hearty soup recipe a try!
Creamy "No Potato" Soup (Gluten & Dairy Free)
Ingredients
- 1 onion chopped
- 3 large purple top turnips, (peeled and cut into half inch pieces).
- 5 cloves fresh minced garlic
- 4 cups chicken bone broth
- 14 ounce can full fat coconut milk
- 3 tablespoons tapioca flour
- 3-4 tablespoons avocado oil
- 1-2 teaspoons sea salt
- Fresh Thyme sprigs for garnish
Instructions
- Heat avocado oil in a large stockpot or dutch oven over medium heat.
- Add onions and cook 5-7 minutes until soft and translucent. Stir in garlic for about 1 minute until fragrant.
- Next, add in the turnips and toss to coat.
- In a medium bowl, whisk together coconut milk, bone broth, tapioca flour and sea salt until well combined.
- When flour mixture is thoroughly combined, add to stock pot and simmer 15 to 20 minutes until turnips are fork tender.
- With a potato masher, mash 1/4 of the turnips for extra creaminess. (I like to leave quite a few whole pieces of turnip for heartiness).
- Add a little more sea salt to taste if needed.
- Enjoy!
Notes
Shop The Ingredients...
More Healthy Recipes To Try
- Pan-Fried Chicken With Creamy Lemon Sauce & Capers
- Asian Sesame Honey Chicken
- Paleo Buttermilk Drop Biscuits
- “Chick-Fil-A” Chicken Nugget Recipe
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