Whole 30 Spinach Soup with Crispy Bacon

Total time45 min

Prep time15 min

Cook time30 min

4.9

(22)

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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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