Low Iodine Spinach Soup with Crispy Bacon
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Learn more →Ingredients
4 servings
- 6 slices uncured pork bacon, no added spices sugar or sugar
- 2 tbsp olive oil
- 2 medium leeks, white and light-green parts only, thinly sliced and rinsed
- 4 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 4 cups bone broth, homemade or aip-compliant brand
- 10 oz fresh baby spinach
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Cook the bacon in a large skillet over medium heat, turning once, until the fat has rendered and the slices are crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and set aside. Pour off all but 1 tbsp of the rendered fat and reserve the skillet.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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