Savory Paleo Root Vegetable & Bacon Soup

Savory Paleo Root Vegetable & Bacon Soup

Root Vegetable Soup

Paleo, Keto, Gluten Free, Minimal Ingredients, & Allergy Friendly


Hi, Mama! Fall is in full swing here in Wisconsin which is hard to believe Summer has already come and gone. I feel like just yesterday I shared my Top Trending Summer Salads with you. Just as fast as the seasons come and go so will this delicious Fall inspired Root Vegetable Soup.


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Full disclosure this soup contains bacon. 

No need to read anymore, just scroll down to the recipe and make this Savory Root Vegetable Soup with Bacon. Go on; I won’t be mad.

See more bacon-inspired dishes.


Last month my step sister and I went halves on half of a cow and as part of the bulk order, we received uncured beef bacon. {Which, after eating beef bacon I WILL NEVER eat pork bacon again}. My life has been changed. FOREVER. You can surely use whatever bacon you have on hand to make this delicious Root Vegetable Soup. Tip: read the recipe below for modifications on salt measurements.

Okay, enough about bacon, lets get to the real ‘ingredient of honor’ this evening; the parsnip – the most underrated vegetable known to grow among our earth.


The parsnip

A parsnip is a root vegetable closely related to the carrot {also featured in this soup- hence the name Root Vegetable Soup}. Grown annually, its long, tuberous root has cream-colored skin and flesh {giving it the name ghost carrot}. When left in the ground to mature, it becomes sweeter in flavor after the first frost.

Well, Wisconsin’s first fall frost came and so did ten pounds of the words largest parsnips. Picture for proof:

Boy holding parsnips

OMG, isn’t he the cutest? Okay, that is a total bias comment…


Root Vegetable Soup

I absolutely love fall and the creativity it brings out in me. I’m not sure if it is the changing of the leafs outside, the crisp air, or the thought of the holidays coming up, but I have this drive and desire to make new things. Like this delicious soup. {Recipe below}

This recipe will yield enough for a five day work week of lunches {eat with a side of Simple Mills Sea Salt Crackers} or for dinner with some or very minimal leftovers. This is a soup you’ll want to make on any cold night, at your next fall home get together, or bring as a dish to pass.

See recipe below for exclusive tips, tricks, and modifications.

Root Vegetable Soup with Bacon

P.S we used the leftover bacon from our 16 ounce package of uncured beef bacon as spoons.


Happy Eating!



Buy all your Paleo staples on Amazon at Mom Eats Paleo storefront here.


Root Vegetable Soup with Bacon
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Root Vegetable Soup

Course Dinner, Lunch
Keyword bacon, glutenfree, keto, paleo, parsnips, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 1632 kcal
Author Angela Blanchard


  • 10 oz Uncured Beef Bacon roughly 8 pieces
  • 2 Carrots washed, peeled, and sliced
  • 2 Parsnips washed, peeled, and sliced
  • 1/2 Onion diced
  • 3 cloves Garlic minced
  • 1 Quart Chicken Bone Broth
  • 2 TSP Salt
  • Pepper to taste


  1. In a large skillet fry up bacon on medium-high heat and remove from pan.

  2. While leaving the bacon grease in the pan saute the onion, garlic, and salt for 1-2 minutes.

  3. Add in carrots and give a quick stir. Add in parsnips and stir until everything is evenly combined. Cook down while occasionally stirring on medium-high heat for ten minutes.

  4. While your carrots and parsnips are cooking down in the pan, chop bacon into small bits.

  5. After ten minutes, pour bone broth into your large skillet and bring to a boil. Add in chopped bacon pieces and pepper to taste. Cover and simmer for 30-minutes while occasionally stirring.

  6. Remove from heat and let cool before transferring to a Vitamix or food processor. Blend until smooth about 1-2 minutes.

Recipe Notes

  • If you do not have uncured beef bacon on hand, you can use regular bacon but decrease the amount of salt the recipe calls for.
  • Homemade Chicken Bone Broth is ideal, but Kettle & Fire offer a Paleo and Keto friendly Chicken Bone Broth as well.
  • An emulsifier or hand blender works for blending but maybe messy.


Nutrition Facts
Root Vegetable Soup
Amount Per Serving (1 g)
Calories 1632 Calories from Fat 1017
% Daily Value*
Total Fat 113g 174%
Saturated Fat 37g 185%
Cholesterol 187mg 62%
Sodium 7006mg 292%
Potassium 2230mg 64%
Total Carbohydrates 79g 26%
Dietary Fiber 19g 76%
Sugars 23g
Protein 75g 150%
Vitamin A 409.7%
Vitamin C 80.9%
Calcium 19.5%
Iron 18.6%
* Percent Daily Values are based on a 2000 calorie diet.
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