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
If soup seems to need more liquid, you can always add more chicken broth.
Tried this recipe?Let us know how it was!