Easy AIP Parsnip Leek Soup Recipe

I have a super simple recipe to share with you today, AIP Parsnip Leek Soup.  Besides being easy to cook, it’s also absolutely delicious.  The combination of slightly bitter parsnips, fresh leeks, salty bacon, and creamy animal fat are perfect for those chilly fall nights.

aip parsnip leek soup by paleo cajun lady
AIP Parsnip Leek Soup|Paleo Cajun Lady

I was able to get all of the ingredients I needed to make my AIP Parsnip Leek Soup in my last Door To Door Organics delivery.  I’ve provided links to each product in the recipe.  Those of you in the Chicagoland area can check out what great products they have to offer.  I look forward to my delivery every week. I still have a $50 gift certificate to Door To Door Organics Chicago to award to someone in the Chicago or suburban areas.  If you’re interested, just leave me a Comment below.

Easy AIP Parsnip Leek Soup Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: about 1 cup

Easy AIP Parsnip Leek Soup Recipe

Easy Aip soup recipe combines earthy parsnips, fresh leek, salty bacon, and herbs to create this healthy, warming dish.

Ingredients

  • 1 large parsnip, peeled and cut into 1” pieces
  • 1 leek, cleaned and sliced
  • 1/2 teaspoon dried thyme
  • 1 quart filtered water + more, if needed
  • 1 clove garlic, peeled
  • 1 tablespoon bacon or duck fat
  • 2 strips cooked bacon, crumbled (garnish)
  • 2 teaspoons chopped chives (garnish)
  • salt, to taste

Instructions

  1. Combine first six ingredients in medium sauce pot.
  2. Heat over medium/high heat until boiling.
  3. Cook until vegetable are soft, about 20 minutes.
  4. Remove from heat.
  5. Pour into blender and puree until smooth.
  6. Divide into four serving bowls.
  7. Season.
  8. Garnish each with bacon and chives.
  9. Serve.
http://www.paleocajunlady.com/easy-aip-parsnip-leek-soup-recipe/

If you’d like to add even more yumminess to your AIP Parsnip Leek Soup, you can melt a slab of zucchini cheese on top.  Haven’t heard of zucchini cheese?  You have got to try it!  Zucchini cheese is the brainchild of Haley Stobbs of ieatrealfood.recipes. You can find the recipe here.  This recipe has changed my life. I missed cheese so much on the AIP.  Now, I’ve got my cheese back.  There are tons of variations you could use when making this “cheese”.  I usually use olive oil, instead of coconut oil.  I also add different herbs and spices, roasted garlic being a favorite.  You can also use cauliflower instead of zucchini, too.  Play around with it!  It also melts perfectly; so, you can use it in many dishes, or on burgers.

Anyhoo, enjoy y’all!

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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