AIP Bubble & Squeak Soup

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In the fall of 2012, just after we got engaged, Scott took me on the trip of my dreams.  I’d always wanted to travel to England.  It had been a dream of mine since I was a little girl.  I loved the history, the culture, the accents, the royal family, the pagentry, and the food.  I know people poke fun at British cuisine as being bland and boring, but the food was one of our favourite things about the trip.  Granted this was in our pre-gluten free, pre-AIP days, but the food really was amazing!

DSCN3376We traveled the country for two weeks, from the beautiful Lake District, to the industrial city of Manchester, to the port city of Bristol, to elegant Bath, to bustling London, to the sea-side village of Ramsgate.  Wherever we went, we seemed to have a knack for hitting the market days in each locale.  Here in Canada, I find that the farmers’ market is still somewhat of a novelty, though it is becoming less so as time goes on.  In England, it is a fundamental part of the culture and local residents take a fierce pride in supporting local producers and artisans.  The wide array of exquisite crafts and mouth-watering food stuffs available at eachDSCN2505 of these markets was truly impressive.  I would have to say that one of the most memorable markets we happened upon was during our day trip to Tyntesfield, a breathtaking Victorian Gothic Revival manor estate just outside Bristol managed by the National Trust.

They had cleverly tranformed the former stables into a cozy cafe, with each stall housing a booth and table for the patrons’ comfort.  Just off the stables was the National Trust Tyntesfield Gift Shop.  Always a sucker for the clearance section, I spied a lovely cookbook filled with all kinds of traditional dishes from all over the UK contributed by National Trust members over the years.  Now those ladies know how to do game meat and comfort food!  I was so excited to try some of the recipes out on my return home but then the busy-ness of the wedding and then house purchase and then health crisis and then diet roller coaster got in the way.  The book got stashed with my other cook books and I never did get around to trying out any of those recipes.

Thas is, until now!

Now, my beloved National Trust Cookbook is not AIP (not even close), but I was able to take some inspiration from it, combined with the tastes and smells of fond memory from that trip, to come up with some bang-up AIP versions of the original dishes!  The first one I tackled was Bubble & Squeak Soup, mostly because I liked the sound of the name 🙂  It turned out so rich and comforting and the bacon perfectly rounds out the flavours.  I’m pretty sure this will become a regular at our hose!  If the soup looks a little pink to you, that’s because it is!  The farmers’ market only had scarlet turnips available this week, so that’s what I used.

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AIP Bubble & Squeak Soup

  • 1/4 pound bacon (sulfite free!)
  • 1/2 medium onion, chopped
  • 2 pounds turnips, chopped
  • 4 cups chicken broth
  • 1/2 small head of cabbage, shredded
  • 1 teaspoon thyme
  • 1 1/2 teaspoon sea salt
  • 1 can (13.5 oz) coconut cream, well shaken
  1. Arrange bacon on cookie sheet and bake in the oven at 325F until cooked and crisp.  Allow to cool to a safe temperature and chop finely.  Reserve bacon fat.
  2. Add bacon fat to a stock pot and sauté onion until translucent.  Add turnips and broth and simmer until soft.  Blitz in a blender once or twice to break down larger chunks and return to pot.
  3. Add cabbage, thyme, and salt.  Simmer for 7-10 minutes until cabbage is tender.  Remove from heat and stir in coconut cream.  Portion into soup bowls and garnish with bacon!

This soup is so quick and easy to prepare and makes for a perfect Sunday brunch!  You could skip the bacon and use coconut oil in place of the bacon fat and use water or vegetable broth for a vegan alternative.  Use rutabaga in place of the turnips for an SCD variation.DSCN5044


This recipe has been shared on Fat Tuesday, Real Food Recipe RoundupPhoenix Helix AIP Recipe Roundtable, Allergy Free Wednesday, and Gluten Free Fridays!

This recipe was featured on Sunday Snippets!

 

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