Whole30 Fall Soup Recipe

Fall is the perfect time to cozy up at home and eat delicious soup! I’m so happy for the cooler temperatures and finally did just that this weekend. It was amazing! I wanted to share the soup I made since I know you guys love Whole30 too and will definitely want to try this!

This is a sweet potato soup with bacon (YUM!) and it’s really hearty and filling and noruishing and everything else tht you would want in a fall soup. I am obsessed! Try it for your self and let me know if you agree!

Paleo Sweet Potato Soup With Bacon

  • 6 slices sugar-free, nitrate-free bacon (like this from US Wellness Meats)

  • 1 onion, finely diced

  • 1 teaspoon Ras el Hanout

  • 1/2 tablespoons salt

  • 1/4 teaspoon ground black pepper

  • dash cayenne pepper

  • 5 cloves garlic, peeled and smashed

  • 2 pounds sweet potatoes (2-3 large), peeled, quartered lengthwise, and sliced thin

  • 4 cups chicken broth

  • 1 cup water

  • garnish: fresh or dried chives

1. Cut bacon into 1/4-inch slices and place in a cold soup pot. Heat the pot over medium-high heat and cook the bacon until it’s crisp. Remove with a slotted spoon to a plate covered with paper towels and set aside to drain and crisp.
2. Keep 1 tablespoon of the fat in the pan and discard the rest. Re-heat the fat over medium-high heat, then add the onions, Ras el Hanout, salt, pepper, and cayenne. Cook, stirring occasionally, until the onions are soft, about 5-7 minutes. Toss in the garlic and stir, cooking until fragrant, about 30 seconds.
3. Add the sweet potatoes, broth, and water to the pot. Bring to a boil, reduce heat to simmer, cover, and cook until the potatoes are tender, about 10-15 minutes.
4.Working in batches and being careful (please be careful, friends!), purée the soup in a food processor or blender until it’s smooth. Return to the pot, taste, and adjust seasonings. Ladle into bowls, then sprinkle with a little bacon and chives. Both the bacon and soup hold up well in the fridge for a few days.