Winter White Bean Chowder With Kale and Coconut Bacon
[Vegan, Grain-Free, Gluten-Free]

To Make the Chowder:

1. Place a large pot over medium heat. Add oil, onion, and salt. Stir and cook until beginning to soften (about 5 minutes). Add the garlic, celery, rosemary, and a few cracks of freshly ground black pepper (or, 1/4 teaspoon ground black pepper).
2. Stir and cook for another 3-5 minutes, until softened but not browning. Add the potatoes and parsnips to the pot and stir briefly to combine.
3. Add 4 cups water (or stock) and bring to a simmer. Allow cooking for about 20 minutes, until the potatoes and parsnips are cooked. Stir in the beans and cook for an additional 5 minutes.
4. Remove from the heat, and carefully scoop 2 cups of soup into a blender. Blend until smooth and return to the pot with the lemon zest and kale
5. . Bring the heat back up to medium and allow to cook for 5-10 minutes, until the kale is bright green and wilted. Taste for seasoning - more salt? more pepper? Adjust to suit your taste, then serve topped with coconut bacon, a drizzle of olive oil, and extra black pepper.

To Make the Bacon:

1. Pre-heat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together all the ingredients except the coconut flakes. Add the coconut flakes and stir to combine, making sure that all the coconut pieces get coated in the liquid mixture.
3. Set aside for a few minutes to allow the coconut to soak in the marinade, then pour the mixture onto the parchment-lined sheet (make sure you get all the liquid mixture!) and spread the mix out evenly on the tray.
4. Bake in the preheated oven for 10 minutes. Remove from oven and stir, pushing the coconut bacon on the outside of the tray towards the center, and the coconut bacon in the center towards the edges to help it bake and brown evenly.
5. Return to the oven and bake an additional 5-7 minutes (keeping a close eye on it so it doesn't burn). Remove from oven and allow to cool before using.