Compare a turnip root and a potato that are the same size. The turnip will have less than half of the calories, less than half the carbs, and a whole bunch more calcium than the potato. But cooked in soups or fried/grilled, their flavors and especially textures are practically identical! That’s why I decided to make a Paleo Loaded Baked Potato Soup today – but with some modifications and substitutions that really crank up the healthiness.
Paleo Loaded Potato Soup (made with Turnips instead!)
- One big or several small turnips
- An onion
- Chicken stock
- Herbs/Seasonings (I used “Poultry Magic” seasoning mix, thyme, rosemary, salt, and pepper)
- Other veggies from your fridge (I used garlic, carrots, celery, kale)
- Toppings (Cooked bacon, green onions, Greek yogurt in place of sour cream, other finely chopped onions, and if you really want to – some yellow cheese)
Chop everything up into bite size pieces, then toss numbers 1 through 5 into a big soup pot to simmer for at least 20 minutes. You want the turnips to be nice and soft! To make the soup creamier, blend some of it in a blender then pour it back in with the rest of the soup. Pour it in a bowl, top it with your toppings, and chow down!