Vichyssoise is a classic French soup that has a rich history and a creamy texture that has made it a favorite for many. Originally created by French chef Louis Diat in the early 20th century, this soup was inspired by the leek-based soups that were often served in Vichy, France, where Diat grew up. His version of the soup, which was served cold, became a hit when it was first introduced at the Ritz-Carlton in New York. Over time, Vichyssoise has become a symbol of French culinary elegance.
Although traditional Vichyssoise includes ingredients like potatoes, cream, and butter, my AIP-friendly version honors the spirit of this classic dish but substitutes ingredients to meet the guidelines of the Autoimmune Protocol (AIP). This soup is not only soothing and flavorful but also packed with nourishing ingredients that are great for your health and healing journey.
In this version, we use sweet potatoes and parsnips to maintain a rich and hearty texture while keeping it free of nightshades and dairy. Leeks provide a mild, onion-like flavor, making this soup both savory and comforting. The addition of coconut cream offers the creamy texture traditionally found in Vichyssoise, while being gentle on the stomach and supporting gut health. This soup is an excellent way to nourish your body with easily digestible, anti-inflammatory ingredients.
Why You’ll Love This Soup
This AIP Vichyssoise soup is more than just a delicious meal – it’s full of ingredients that support your autoimmune healing journey. Let’s explore the benefits:
- Leeks: These are rich in prebiotic fiber, which helps support gut health by promoting the growth of beneficial bacteria. Leeks are also high in vitamins A, C, and K, and they contain powerful antioxidants that reduce inflammation.
- Sweet Potatoes: A great source of complex carbohydrates, sweet potatoes are rich in fiber, vitamin A (from beta-carotene), and vitamin C, all of which contribute to a healthy immune system and support healing.
- Parsnips: These root vegetables are high in fiber, potassium, and antioxidants, making them great for supporting heart health, digestion, and overall inflammation reduction.
- Coconut Cream: A dairy-free alternative that provides healthy fats to support brain health and provide long-lasting energy. Coconut cream also adds a silky smooth texture to the soup, making it feel indulgent without any of the dairy.
- Bone Broth: Full of collagen and minerals, bone broth is great for healing the gut, improving skin elasticity, and providing essential nutrients to support overall wellness.
- Anti-Inflammatory Benefits: This soup is naturally free of nightshades, dairy, and gluten, making it a perfect addition to an anti-inflammatory diet that supports your autoimmune health.
How to prepare the Vichyssoise Soup
Prepare the Leeks and chop vegetables: Begin by thoroughly rinsing the leeks to remove any dirt and grit. Slice the leeks into thin rings, focusing on the white and light green parts, as these are the most tender and flavorful.
Sauté the Leeks: Heat the avocado oil or coconut oil in a large pot over medium heat. Once the oil is hot, add the sliced leeks and sauté for about 5-7 minutes, stirring occasionally, until they are soft but not browned. This step brings out the natural sweetness in the leeks.
Add the Root Vegetables: Next, add the diced sweet potato and parsnip to the pot. Stir to combine the vegetables with the leeks. These root vegetables not only help thicken the soup but also add a natural sweetness and rich texture.
Simmer the Soup: Pour in 5 cups of bone broth or water and add the 3-4 bay leaves. Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes. The vegetables should be tender and easy to mash with a spoon. The longer you simmer, the more the flavors will meld together.
Blend the Soup: Once the vegetables are soft, remove the bay leaves from the pot. Using an immersion blender, blend the soup until it is smooth and creamy. If you don’t have an immersion blender, you can blend it in batches in a regular blender, being careful to allow the soup to cool slightly before blending to avoid splattering.
Add Coconut Cream and Season: Once the soup is blended, stir in the coconut cream to achieve the rich, creamy texture that Vichyssoise is known for. Add salt to taste and adjust the seasoning as needed. If the soup is too thick, you can add more bone broth or water to reach your desired consistency.
Serve and Garnish: Ladle the soup into bowls and garnish with finely chopped chives. This adds a touch of freshness and color to your soup. You can enjoy this soup warm or chilled, as Vichyssoise is traditionally served cold, especially during the summer months. However, it’s equally comforting when served hot on a chilly day.
Final Thoughts
This AIP Vichyssoise soup is a perfect example of how you can recreate traditional recipes while keeping them nourishing and healing for your body. Whether you’re following the Autoimmune Protocol or just looking for a delicious and nutrient-packed meal, this soup checks all the boxes. It’s not only comforting but also supports gut health, reduces inflammation, and provides essential vitamins and minerals. Try this recipe today and enjoy a bowl of soothing goodness!
VICHYSSOISE SOUP – AIP COMPLIANT
Course: SOUPS AND SALADSCuisine: FrenchDifficulty: Easy6
servings15
minutes55
minutes223
kcalThis AIP Vichyssoise Soup is a creamy, nutrient-packed dish that supports gut health and reduces inflammation. Made with leeks, sweet potatoes, and parsnips, it’s rich in antioxidants, vitamins, and prebiotic fiber, helping to nourish your body and boost your immune system. Coconut cream adds a silky texture while being gentle on the stomach, making this soup an ideal choice for those following an autoimmune-friendly diet. Perfect for soothing comfort with every bite!
Ingredients
2 large leeks (approximately 2 lbs), white and light green parts only, sliced
1 medium sweet potato (a little over 1.5 lbs), peeled and diced
1 medium parsnip, peeled and diced
2 tbsp avocado oil or coconut oil
5 cups bone broth, vegetable broth or water
3-4 bay leaves
1 cup coconut cream (for a creamy texture)
1 tsp sea salt (adjust to taste)
1/4 tsp kelp powder
Fresh chives, or parsley, finely chopped (for garnish)
Directions
- Rinse the leeks thoroughly under cold water to remove any dirt. Chop the leeks, parsnip and potato.
- In a large pot over medium heat, warm the avocado oil or coconut oil. Add the sliced leeks and sauté for about 5 minutes, until softened but not browned.
- Add the diced sweet potato and parsnip to the pot. Stir well to combine.
- Pour in the bone broth, add the bay leaf, salt and kelp, and bring the mixture to a boil. Once it starts to boil, reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are very soft.
- Remove the bay leaf. Using an immersion blender (or a regular blender in batches), blend the soup until it’s smooth and creamy.
- Stir in the coconut cream and season with salt to taste. If needed, reheat the soup gently but avoid boiling it.
- Pour the soup into bowls and garnish with fresh chopped chives or parsley for a touch of color and flavor.
Recipe Video
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup can also be frozen for up to 3 months. Reheat gently on the stove, adding a little water or broth if needed to adjust the consistency.
- Consistency: If you prefer a thicker soup, reduce the amount of liquid or add more sweet potato. For a thinner consistency, simply add more bone broth or water.
- Flavor Adjustments: Feel free to adjust the seasoning to your taste. You can add more salt, a pinch of turmeric for extra anti-inflammatory benefits, or fresh herbs like thyme or parsley for added flavor.
- Coconut Cream Alternative: If you’re sensitive to coconut, you can replace coconut cream with another dairy-free, AIP-friendly cream, like avocado, or simply omit it for a lighter version.
- Serving: This soup can be served warm or cold, as traditional Vichyssoise is often served chilled, especially in warmer weather. Both options are equally delicious and comforting!
