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Similar to having a steady supply of Bone Broth on hand to use in recipes, I also enjoy having a thinned root vegetable soup (a.k.a. purée) for an easy transformation into a meal. Lately, my batch cooking process has gone broth first, then roast up some root vegetables to make this thin purée after. With those two items at my disposal, I can always come up with something quick and nourishing with the addition of a little protein.
Sometimes I eat a thinned root vegetable purée by itself as a light meal or snack, especially when I go through a spell of not having much morning appetite. A warm bowl of this brothy purée can be a good way to get some nourishment without having to eat anything too heavy.
I also use it as a base to simply add a leftover protein to, like shredded or ground chicken, beef, or pork, or even meatballs. Similarly, I can add either leftover cooked vegetables at the reheat, or some fresh greens like spinach.
Either way, I hope you try having this flexible, flavorful recipe on hand for a week or two to see how it changes your meal planning routine!
- 2 parsnips, chopped (about 4 cups)
- 2 tablespoons solid cooking fat, melted
- 1 large sweet potato, chopped (about 4 cups)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1-inch chunk of ginger, peeled and minced
- 2 cups water
- 2 tablespoons minced fresh thyme
- 1 teaspoon sea salt
- ½ teaspoon turmeric
- ⅛ teaspoon cinnamon
- 1 tablespoon apple cider vinegar
- 6 cups bone broth
- Olive oil and thyme leaves, for garnish (optional)
- Preheat the oven to 425 degrees F.
- Place the parsnips in a large bowl and coat with ⅓ of the cooking fat. Transfer to a large rimmed baking sheet and place in the oven to cook for 20 minutes.
- Meanwhile, add the sweet potatoes to the bowl the parsnips were in and coat with another ⅓ of the cooking fat. Set aside while the parsnips cook, when they have been in 20 minutes, remove from the oven, add the sweet potatoes, and toss to combine. Place back in the oven to cook for 25 minutes, or until the vegetables are fork-tender.
- Meanwhile place the remaining cooking fat in the bottom of a soup pot on medium heat. When the fat has melted and the pan is hot add the onions, and cook, stirring, until lightly browned, about 7 minutes. Add the garlic and ginger, and cook for another 30 seconds, until fragrant. Set aside.
- Add the water, thyme, salt, turmeric, cinnamon, vinegar and onion mixture to a blender and blend on high until fully combined. Pour the mixture back into the soup pot and set aside while the vegetables finish cooking.
- When the vegetables are finished cooking, blend them in two batches with the bone broth, adding the blended mixture to the pot with the onion mixture. Stir to combine and either heat to serve or transfer to storage containers.
This looks amazing! Can you mix up the root veggies, maybe with turnips or carrots? I am a brand-new AIP-er, and I could totally see this replacing my beloved morning coffee, along with some green juice. Thank you!
Of course! You can use any root veggie you like – I enjoy pairing a “sweeter” option with a more starchy one for good flavor.
Hi Mickey- Can you make this in an instapot? Thank you in advance for your thoughts.
Hi Christine! You can cook veggies to puree in the IP, but I like the flavor the roasted veggies lend here. So yes, but the flavor will be very different (on the bland side for me personally).
[…] great options are protein patties (beef, pork, chicken, salmon), vegetables (Mickey loves making root vegetable purees), and both Mickey & Eileen love breakfast […]
Love this! You’re very creative. Perfect for fall!
What is your favorite cooking fat you like to use for this recipe?
Hi Jana, I usually use duck fat or coconut oil!
This looks fantastic, Mickey! If I substitute butternut squash instead of sweet potato, so I put it in the oven at the same time as the parsnips or after 20 minutes still?
Basmah, you will still want to give the parsnips a head start, as squash cooks very quickly! Let me know how it turns out!