Recipe: Creamy Paleo White Velvet Soup (SCD, GAPS)

Recipe: Creamy Paleo White Velvet Soup (SCD, GAPS) post image

While we are told to avoid eating things that are white because they do not have much nutrition – this mainly refers to white sugar, white four and white salt. I certainly avoid those whites, but there are many other white edibles that are totally nutritious, such as this White Velvet Soup – perfect for a holiday meal!

There are many versions of White Velvet Soup – many of them include milk, cream or cheese and/or other vegetables that I do not care for. As you may know, I love parsnips and thought they would taste good in a soup. And they do!

Parsnips can replace white potatoes in many recipes. Some folks have to avoid white potatoes because they are in the nightshade family and contain a chemical called glycoside that can induce inflammation.

You may want to take a look at my Lemon Parsnip Salad, Smashed Parsnips or another Parsnip Soup.

Parsnips have a lot of good nutrition in them even though they are white. Parsnips contain lots of potassium, folate and fiber, as well as calcium and vitamin C. They also have a low glycemic load.

Root vegetables in general accumulate a high concentration of antioxidants as well as vitamins C, B complex, A, and iron. They are complex carbohydrates and have a good amount of fiber. For folks who are on grain-free diets, root vegetables are a great source of carbohydrate and fiber.

Try to get organic parsnips whenever possible to avoid pesticide residues.

Note: Parsnips are a more advanced food on SCD and GAPS and some folks may not tolerate them at all. Use caution when introducing parsnips if you are on a special diet or have digestive issues.

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  • 1 quart homemade chicken stock (how to make chicken stock)
  • 1 large onion
  • 1 medium leek cleaned and chopped
  • 4 medium parsnips cut into thin rounds (2 cups)
  • 1/2 medium celery root chopped into small cubes (1 cup)
  • 1/2 medium Daikon radish chopped into small cubes (1 cup)
  • 4 clove garlic minced
  • 1 can coconut milk
  • 1 1/2 tsp sea salt
  • Ghee for sauteeing the vegetables (how to make ghee)
  • Pepper to taste


  1. Start by heating up the stock
  2. Place the cut parsnips into the stock to cook for around 10 minutes
  3. Chop up all the other vegetables as indicated and saute in a large fry pan until soft
  4. When the parsnips have cooked 10 minutes, add all the other vegetables to the soup and simmer for around 15 - 20 minutes until the parsnips are cooked and the vegetables are soft
  5. Add the salt and pepper
  6. Let cook a bit and set aside a few pieces of the parsnip for garnish
  7. With the immersion blender, blend until smooth
  8. Garnish with the pieces of parsnip you set set aside or parsley or other green


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