Colcannon Soup (AIP, Paleo)
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  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.
Recipe by Eat Heal Thrive at