I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here. And, if you want to know why I’m on the sugar-free version of the Autoimmune Protocol, you can read about that here.
When you have a good stock, you can make a good soup.(Martin Yan)
Well into week two of this sugar-free AIP caper and I’m starting to get into the swing of things. It must be said that not reaching for the fruit bowl when I feel like a snack has taken a bit of getting used to. And, there has certainly been a sense of withdrawal, which is interesting given my sugar consumption wasn’t that high before – but I’m definitely not going hungry and – once you wean yourself of the sugar-fixes, I’m living proof that it can be done.
You already know that I’m the queen of the breakfast hash from my photo montage post earlier in the week. With such a nutrient dense and filling breakfast, I find that I feel like more of a snack at lunch time. And, soup is fitting the bill perfectly – especially as we’ve been having a cold snap here in Sydney.
Soup is a great way to get both more nourishing and gut healing bone broth and more nutrient-dense fresh vegetables into your body. And it’s so easy to make – about half an hour and you have enough for 3 or 4 days. It’s pretty cost efficient, too.
Good manners: The noise you don’t make when you’re eating soup.(Bennett Cerf)
It would be so easy to make a vegetarian version of this soup – just sub in vegetable stock (or even water) for the chicken stock. Instead of the bacon bits, garnish with freshly chopped parsley or chives.
HEARTY Cauliflower and Leek Soup with Crispy Bacon Bits
1 x large leek
1 x eschalot (or a small onion)
1 x medium head of cauliflower
salt (I use pink Himalayan salt) & freshly ground pepper
1 x Tablespoon coconut oil (or fat of choice)
800mls chicken bone broth (or vegetable stock)
1 x rasher bacon, chopped and fried until crisp in a teaspoon of coconut oil
1.Peel and roughly chop your eschalot. Wash and roughly slice your leek. Wash, core and roughly chop your cauliflower.
2. In a large pot, heat your fat of choice. Throw in your eschalot and leek. Saute for about five minutes over a medium heat (until soft).
3. Add your cauliflower and bone broth. Bring to the boil and then reduce to a low simmer for about 8 minutes until the cauliflower is ready. Season to your taste.
4. Puree your vegetables and stock in your blender. Check for seasoning.
5. Serve immediately and garnish with optional bacon bits (or fresh herbs).
E N J O Y !