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.
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.
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!