Smoky Winter Roots Soup – Paleo; Low FODMAP; Gluten Free

This soup tastes really unusual; I’d never tasted anything quite like it before! The combination of turnip and smoked paprika makes for a heady, wholesome soup that will warm your bones for sure ❤

I ate this for breakfast quite a few times during my Whole 30.

Who needs green juice when you can have green soup?


  • 1 turnip
  • 6 medium carrots
  • 2 scallions
  • 8 large leaves of curly kale
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 2 teaspoons oregano
  • Salt & pepper to taste
  • Water
  1.  Chop up all your lovely vegetables into similarly sized pieces.
  2. Pour your olive oil into a saucepan on a medium to high heat. When the saucepan is hot throw in your chopped scallions. Cook them for a minute or two until fragrant. (Be very careful as they burn so easily.)
  3. Next add the other chopped vegetables, apart from the kale, and then your smoked paprika and oregano. Push everything around with your wooden spoon/utensil of choice and keep cooking for another 5 minutes or so, until things are just beginning to soften.
  4. Pour water into the saucepan so that everything is just about covered.
  5. Turn up the heat and bring the saucepan to the boil. When it’s boiling turn the heat back down to a nice simmer and leave it alone (with the lid on top) for about half an hour – until all your carrots and turnip are nice and soft. Add the kale at this point.
  6. Check on everything once or twice to make sure the water hasn’t boiled off.
  7. Depending on how thick you like your soup, you may wish to pour off some of the liquid at the end. I did because I dislike watery soup.
  8. Use a liquidiser to purée your soup.
  9. Add salt and pepper to your taste.
  10. I garnished with pulled pork and homemade barbecue sauce. It’s also great with a slab of bread & salted butter. Follow your own soup-garnishing instincts xoxo
Joey and Áine love soup. Source.




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