CABBAGE AND BACON SOUP

This hearty, nourishing Cabbage and Bacon Soup is a comforting dish that’s not only rich in flavor but also packed with vitamins and minerals. The combination of cabbage, carrots, and parsnips offers a healthy dose of vitamin C, vitamin K, and folate, essential for immune health and promoting healthy digestion. Cabbage is particularly beneficial for those with autoimmune gastritis, as its anti-inflammatory properties support gut healing. The bacon adds a delicious smokiness and protein, while the addition of turmeric boosts its anti-inflammatory effects, perfect for anyone managing autoimmune conditions.

This soup is also a great source of fiber, which helps with digestion, and the antioxidants in the vegetables play a crucial role in combating oxidative stress, a key factor in autoimmune diseases. With a light yet filling consistency, it’s the perfect meal for warming up your body while providing essential nutrients to keep you going through the day.

Instructions

1. Heat the oil:
   Begin by heating the avocado oil in a large pot over medium heat. This oil is not only great for its high smoke point but also provides healthy fats that are essential for maintaining energy and supporting overall health. Once the oil is shimmering but not smoking, it’s ready for the bacon.
2. Sear the bacon:
   Add the turkey bacon slices to the hot oil. Sear the bacon for 2-3 minutes, stirring occasionally, until the bacon becomes crispy and golden brown. This will release the bacon’s savory fat, which will infuse the soup with flavor. Once the bacon is seared, remove it from the pot and set it aside on a plate lined with paper towels to drain any excess fat.
3. Cook the onion and garlic:
   In the same pot, add the chopped onion and minced garlic, stirring frequently for 1-2 minutes. Cook until the onion becomes translucent, releasing its natural sweetness, and the garlic becomes fragrant. Be sure to keep an eye on the garlic to prevent burning, as it can become bitter if overcooked.
4. Add the root vegetables and turmeric:
   Once the onion and garlic are softened, add the chopped parsnip, carrots, and turmeric to the pot. Stir well to ensure the vegetables are evenly coated with the turmeric, which not only adds color but also contributes to the anti-inflammatory benefits of this soup. Let the mixture cook for another 1-2 minutes, allowing the spices to bloom and intensify in flavor.
5. Add cabbage, butternut squash, and liquid:
   Next, add the thinly sliced cabbage and cubed butternut squash to the pot, followed by the 8 cups of water or butternut squash broth. The broth can enhance the natural sweetness of the squash and give the soup a richer taste, but water will work just as well for a lighter version. Stir everything together to combine the ingredients and allow the flavors to start mingling.
6. Season the soup:
   Season the soup with sea salt and kelp. The sea salt will help to bring out the natural flavors of the vegetables, while the kelp adds a mineral boost, with iodine that supports thyroid function—ideal for those with autoimmune conditions. Stir to evenly distribute the seasonings throughout the soup.
7. Bring to a boil and simmer:
   Raise the heat to bring the soup to a boil, then reduce the heat to medium-low. Cover the pot and let the soup simmer for 20-30 minutes. During this time, the butternut squash should become fork-tender, and the cabbage will soften. The vegetables will release their natural flavors, and the broth will turn into a deliciously fragrant soup base. Stir occasionally to prevent anything from sticking to the bottom of the pot.
8. Add the bacon back in:
   Once the vegetables are cooked through, return the crispy bacon to the pot. Stir everything together, ensuring the bacon is evenly distributed throughout the soup. Allow the soup to simmer for another minute, just long enough for the bacon to reheat and for the flavors to meld together.
9. Serve and enjoy:
   Your Cabbage and Bacon Soup is now ready to serve! Ladle the soup into bowls, ensuring each serving has a good mix of vegetables and bacon. Enjoy it warm, and feel free to garnish with extra bacon pieces for added flavor and texture. This soup makes a perfect meal for any time of the day, offering a wonderful balance of vitamins, minerals, and healthy fats.

This comforting soup is ideal for anyone following the AIP protocol or managing autoimmune gastritis, and it also serves as a delicious, nutrient-dense option for anyone seeking a wholesome meal packed with flavor.

CABBAGE AND BACON SOUP

Course: SOUPS AND SALADSCuisine: EuropeanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

135

kcal

This hearty Cabbage and Bacon Soup is a nourishing, anti-inflammatory dish perfect for those following the AIP diet or managing autoimmune gastritis. Packed with vitamin-rich cabbage, carrots, parsnips, and butternut squash, it’s simmered with crispy turkey bacon and flavored with turmeric for a soothing, gut-friendly meal. Simple to make, this comforting soup is both flavorful and nutrient-dense, offering a delicious way to support digestive health and overall wellness.

Ingredients

• 8 oz uncured turkey bacon, cut into 1/2” slices

• ½ medium cabbage, thinly sliced

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 parsnip, chopped

• 1 carrot, chopped

• 8 cups water or butternut squash broth

• 7 oz butternut squash, cut into ½-inch cubes

• 2-3 tbsp avocado oil

• 1 tsp sea salt

• ½ tsp kelp

• ¼ tsp turmeric

Directions

• Heat the oil on medium heat.
• Sear the bacon for 2-3 minutes. Set aside.
• Add the onion and garlic and stir for 1-2 minutes or until the onion becomes translucent.
• Add the parsnip, the carrots, and the turmeric and cook for another 1-2 minutes.
• Add the cabbage, the butternut squash, and the water.
• Season with salt and kelp.
• Bring to boil, cover, and continue cooking over medium-low heat until the butternut is fork tender and the cabbage is cooked.
• Add the bacon, stir everything well, lower the heat and let it simmer for another 1 minute.
• Serve warm.

Notes

• Bacon Options: If you prefer a leaner version, you can use chicken or turkey bacon, or even omit the bacon for a vegetarian option. Just be sure to adjust the seasoning to maintain flavor.
• AIP-Friendly Variations: Ensure that your bacon is uncured and free from additives or preservatives, as some cured bacons may contain ingredients that are not AIP-compliant.
• Broth Choice: For extra flavor, use homemade butternut squash broth if you have it, or opt for a low-sodium, AIP-compliant broth. You can also use water for a lighter base.
• Veggie Substitutes: If you don’t have parsnips, you can substitute with turnips or sweet potatoes for a similar texture and flavor. Just keep in mind that sweet potatoes will add a touch more sweetness.
• Storage: Leftovers can be stored in the refrigerator for up to 3-4 days. This soup also freezes well, so feel free to batch cook and freeze portions for later.
• Spice Adjustments: You can adjust the turmeric and kelp to taste. If you like a bit more heat, try adding a pinch of ginger or a mild chili powder.