Creamy Turnip and Leek Soup

Serves 4

From Sarah Steffens of Savor and Fancy

I never thought I would crave turnips or leeks, but maybe that was because I never prepared them as they are in this soup. Pureed soups have become a staple in my home because they are easy to make and pleasurable to consume. Zucchini blended into this dish gives it a velvety texture and you can never go wrong by garnishing any soup with crispy bacon and freshly minced scallion. Discover turnips and leeks for yourself in a whole new way and never look back!

Prep: 10 minutes

Cook: 35 minutes

Total: 45 minutes

• 4 slices Whole30-compliant bacon, diced
• 2 leeks, white parts only, cut into 1-inch pieces
• 2 turnips, peeled and chopped (about 3½ cups)
• 1 medium zucchini, ends removed and diced
• 1 can (14.5 ounces) Whole30-compliant coconut milk
• 1 cup Whole30-compliant chicken broth or Chicken Bone Broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 2 green onions, minced

In a large pot, cook the bacon over medium-high heat until crisp, about 3 minutes. Use a slotted spoon to remove the bacon and drain on paper towels. Reserve the drippings in the pot.

Reduce the heat to medium. Add the leeks to the pot and cook, stirring, until softened, about 3 minutes. Add the turnips and zucchini and continue to cook, stirring, until tender, about 5 minutes. Stir in the coconut milk, broth, garlic powder, onion powder, rosemary, and salt. Simmer the soup, covered, for 20 minutes.

Carefully transfer the soup to a blender, in batches if necessary, and let cool briefly; blend until the soup is smooth and creamy. (Or use an immersion blender to blend the soup in the pot.) Top servings with the bacon and green onions.