Dear Readers, I wanted to share with you one last…
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)
Recipe type: Soup
- 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
- 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.
- 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.
- Stir in bone broth; bring to a gentle boil. Reduce heat and simmer for about 15 minutes. Season with salt.
- 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.
- Serve garnished with the crispy bacon bits and/or some chopped parsley.