Sophie Van Tiggelen is an autoimmune warrior, foodie, self-trained Paleo chef, and photographer. She blogs at A Squirrel in the Kitchen, where her mission is to demonstrate that you can eat gourmet meals on the autoimmune protocol! Her French heritage shines through in her simple, yet creative cooking style and her recipes are doable even for beginning cooks. Diagnosed with Hashimoto’s disease, she regained health and vitality while eating colorful and nutritious food on the elimination diet. Stress management and regular practice of moderate exercise are also an important part of her healing journey. She lives now in Colorado with her husband and their three teenage girls. You can find her on Facebook and Instagram.
It wasn’t until we moved to Colorado from Belgium in 2000 that I purchased my first crock pot. Now, I can’t imagine my life without it! Even tough I work from home, some days are so packed with appointments and various activities that I don’t have the time to prepare a good meal for the family. Despite the fact that I have a busy life, one of my top priorities is to stay on track with our Paleo diet and put a wholesome, nutrient-dense meal on the table. That’s when I take my crock pot out of the big hutch and put it to good use! It’s easy to throw a few ingredients together and let them simmer all day long until dinner time.
The recipe I am sharing with you today is inspired by the country style cooking of my grandmother’s kitchen. It represents the epitome of comfort food for me. An easy, one-dish meal with big pieces of cooked vegetables, hearty homemade meatballs, and the wonderful flavor of fresh herbs and spices! This rustic soup has it all.
To serve, ladle a generous portion of vegetables and meatballs onto the plate and then pour the broth over it. This root vegetable soup will keep for several days in the refrigerator and is great for leftovers. I used ground beef but you can certainly use any other kind of ground meat, like bison or elk!
- 250 grams/2 cups carrots
- 250 grams/2 cups golden beets
- 250 grams/2 cups turnips
- 250 grams/2 cups parsnips
- 200 grams leeks/1 1/2 cups (white and green parts)
- 2 quarts chicken broth
- 5 cloves of garlic, crushed
- 2 teaspoons salt, or more to taste
- 1 big sprig of rosemary
- 3 sprigs of thyme
- Roughly chop all your vegetables into 1 inch pieces.
- Place chopped vegetables at the bottom of the crock pot.
- Cover with chicken broth and season with garlic and salt.
- Place the sprigs of rosemary and thyme over the vegetables.
- Prepare the meatballs now. In a large bowl, place the meat, salt, and oregano. Mix well with your hands.
- Spoon out 1 TBSP of meat mixture and roll into a small ball. Repeat until you used all the meat to form meatballs.
- Place the meatballs on top of the vegetables.
- Cover and cook for 8 to 10 hours until the vegetables are tender.
- Remove the sprigs of rosemary and thyme before serving.