Recipe: Cabbage And Bacon Soup

(Serves 4–6)

Now, please don’t be put off by the name of this soup. Cabbage soup may not sound like something worth celebrating, but you will be surprised at how comforting, warming, and absolutely addictive this is. It is just like a big, warm hug for your body, and the fact that it contains bacon may get it across the line with the rest of the family. Maybe we should rename this “OMG Bacon Soup”!

Ingredients:

• 2 1/2 tablespoons coconut oil or good-quality animal fat
• 1 onion, chopped
• 2 garlic cloves, chopped
• 8 ounces Swiss chard, leafy green part and stems separated, all trimmed and chopped
• 8 ounces green cabbage, shredded
• 7 ounces bacon teaspoon ground turmeric
• 1/2 quarts (6 cups) Chicken Bone Broth
• sea salt and freshly ground black pepper
• 1 large handful flat-leaf parsley leaves

Method:

Melt 2 tablespoons of the oil or fat in a large saucepan over medium heat. Add the onion and cook until softened, 5 minutes. Stir in the garlic, Swiss chard stems, and cabbage and cook until softened, 5 minutes.

Meanwhile, melt the remaining oil or fat in a frying pan over medium-high heat. Add the bacon and cook, turning once, until lightly golden (about 4 minutes on each side).

Remove from the pan, reserving any fat in the pan.

Chop the bacon into ¾ inch pieces and stir into the cooked cabbage mixture, then add the turmeric, broth and any bacon fat from the pan. Bring to a boil, reduce the heat to low, and gently simmer, stirring occasionally, for 30 minutes. Stir in the chopped Swiss chard leaves and cook until wilted, 5 minutes more. Season with salt and pepper.

To finish, stir in the parsley leaves and serve.