Colcannon Soup (AIP, Paleo)

Colcannon Soup (AIP, Paleo)

On this eve of St. Patrick’s Day, I want to share with you a delicious Irish soup recipe.

Green leafy is where it’s at. Gotta love a good dose of kale, especially. A serving of kale delivers antioxidants that help fight inflammation. And if you’re prone to an inflamed state like me . . . well then, five words, my friends: green leafy every damn day.

To help you get a good serving of greens in, try this variation of Colcannon soup. Traditional Colcannon soup contains ingredients like dairy and nightshades, which are troublesome and aggravating for those of us prone to inflammation. This AIP and paleo version of Colcannon Soup, however, eliminates any cream or potatoes, letting the flavours of leeks and parsnip and kale shine.

So forget about wearing green tomorrow. EAT your greens instead. A warm bowl of this Colcannon Soup will prove to be magically delicious!

Colcannon Soup (AIP, Paleo)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4-6
Ingredients
  • 3 slices of bacon, cut into ½ inch pieces
  • 1 medium onion, diced
  • 2 leeks, sliced (white and light green parts only)
  • 2 cups of kale or cabbage, shredded
  • 2 parsnips, peeled and chopped
  • 2 garlic cloves, crushed
  • 1 tbsp. fresh thyme, chopped (or 1 tsp dried)
  • ½ tsp sea salt or to taste
  • 5 c bone broth
Instructions
  1. In a large saucepan, cook the bacon over medium heat until crisp and fat is rendered. Transfer the bacon to a plate and reserve for garnish. Leave bacon fat in saucepan.
  2. Add onion, leeks, kale (or cabbage), and parsnips to saucepan. Stir to coat in the bacon fat. Cover and cook for about 5 minutes. Add garlic and thyme and cook for another minute, until fragrant.
  3. Stir in bone broth; bring to a gentle boil. Reduce heat and simmer for about 15 minutes. Season with salt.
  4. Transfer to a high speed blender and process carefully until smooth. (You may need to do this in batches.) Alternatively, you could use an immersion blender.
  5. Serve garnished with the crispy bacon bits and/or some chopped parsley.
 

 

 

 

 

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 3 comments for this article
  1. Rheagan at 2:40 pm

    Great minds think alike! I did a kale colcannon recipe myself yesterday 🙂 I would have never thought of turning it into a soup though. That’s brilliant! Any excuse to get some extra bone broth in is a good one to me!

  2. Gabby at 12:14 pm

    This sounds delish, I am going to try with carrots instead of parsnips as the parsnips all have hard woody cores this time of the year in Australia… Thanks for your blog, lots of yummy sounding recipes.

    Cheers Gabby

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