AIP Friendly Coconut Cream Leek Soup
This silky, blended soup is pure comfort in a bowl — sweet leeks and earthy parsnips simmered in bone broth until completely tender, then puréed into something impossibly smooth and finished with a full can of rich coconut milk. The result is creamy and deeply satisfying without a drop of dairy, nightshades, grains, or legumes, which makes it a genuinely easy win for anyone following a strict elimination-style protocol. Fresh ginger and turmeric bring a gentle warmth that feels nourishing rather than spicy, and a bright squeeze of lemon at the end keeps the whole thing from feeling heavy. Because every ingredient here is whole and unprocessed, there's no label-reading anxiety — just straightforward, clean cooking. The optional swirl of coconut cream on top makes it feel restaurant-worthy, and the recipe comes together in one pot with minimal fuss. It serves four, so it's practical for a weeknight dinner or easy to portion out for lunches throughout the week.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 4 large leeks (white and light-green parts only), halved lengthwise, sliced into half-moons, and rinsed well
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground turmeric
- 1 lb (about 2 medium) parsnips, peeled and cut into 1-inch pieces
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fine sea salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp coconut cream, for serving (optional)
- 2 tbsp fresh chives, thinly sliced, for serving (optional)
Instructions
- 1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and 1/2 tsp of the salt, and cook, stirring occasionally, until softened and wilted, about 8–10 minutes.
- 2
Add the garlic, ginger, and turmeric, and cook, stirring constantly, until fragrant, about 1 minute.
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