The Best Root Vegetable Soup in the World
Prep time
Cook time
Total time
This recipe is AIP-elimination friendly
Recipe type: Soup
Serves: 5-6 serves
  • 1 x tablespoon extra virgin olive oil
  • 340g carrots, peeled and chopped
  • 170g kumara (orange sweet potato), peeled and chopped
  • 170g parsnips, peeled and chopped
  • 230g onions, peeled and chopped
  • 3 x cloves garlic
  • 860 mls chicken bone broth (substitute with vegetable stock for a vegetarian option)
  • Salt
  • 10 x Black peppercorns (Omit for AIP elimination)
  • 5 x Bay-leaves
  • 1 bunch parsley
  • 5 sprigs thyme
  • 230 mls Coconut milk
  1. Throw your fat into a large pot. Melt over a medium heat.
  2. Add chopped vegetables and sweat for five minutes (I use a timer).
  3. Add the bone broth, herbs, peppercorns and season generously with salt.
  4. Bring to the boil. Pop on the lid and lower the heat to a simmer. Cook for twenty minutes or until the vegetables are tender.
  5. Remove the herbs. Carefully purée your mixture (in batches) in your blender. Add the coconut milk as you blend.
  6. Taste for seasoning and serve with freshly chopped parsley as a garnish.
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