Creamy Parsnip & Fennel Soup {paleo, dairy & gluten free}
Prep time
Cook time
Total time
Serves: 10
  • 1 small head cauliflower
  • 2 large parsnips or 4 little
  • 2 leeks
  • 6 cloves garlic
  • 2 tsp. fennel seeds
  • handful chopped parsley
  • 2 tsp. Pink Himalayan salt
  • Ground black pepper to taste (omit for FreeDietâ„¢ phase 1)
  • 1 tbsp. ghee per serving
  • To add Protein:
  • 2 c. cooked chopped chicken
  • or plant protein use ½ c. hemp seeds
  1. Fill a large pot with 6 cups water and bring to a boil.
  2. Wash and cut up head of cauliflower, leeks and parsley.
  3. Add all cut up vegetables, salt and garlic. Boil until vegetables are tender but firm.
  4. If adding chicken, cook the chicken breast and set aside to cool before cutting.
  5. Separate ½ cup of cooked vegetables out of liquid and puree the rest in the Vita mix.
  6. If using the plant based protein add the hemp seeds in the Vita mix too.
  7. Add the pureed mixture back into the pot with ½ cup vegetables reserved.
  8. Add more salt & pepper to taste.
  9. If adding chicken now that it has cooled cut it up into small bites and add to soup.
  10. Add a dollop of ghee to each bowl.
This soup is filling and delicious with or without the chicken. I like to try and always make everything a win win situation in life. If I can get a balanced dinner in a bowl then I am a happy WINNER! So adding the chicken or hemp seeds makes this a complete meal. You certainly can use both the hemp seeds and chicken in this soup. Ghee can be on the shelf or refrigerator section in the health markets. Please use organic when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at