Creamy Broccoli and Bacon Soup

This creamy soup will help you keep your diet on track. It can be refrigerated up to 3 days.

Per serving: 95 Calories; 7.6g Fat; 4.1g Carbs; 1g Fiber; 3g Protein; 1.7g Sugars


2 slices bacon, chopped

2 tablespoons scallions, chopped

1 carrot, chopped

1 celery, chopped

Salt and ground black pepper, to taste

1 teaspoon garlic, finely chopped

1/2 teaspoon dried rosemary

1 sprig thyme, stripped and chopped

1/2 head green cabbage, shredded

1/2 head broccoli, broken into small florets

3 cups water

1 cup chicken stock

1/2 cup full-fat yogurt


Heat a stockpot over medium heat; now, sear the bacon until crisp. Reserve the bacon and 1 tablespoon of fat.

Then, cook scallions, carrots, and celery in 1 tablespoon of reserved fat. Add salt, pepper, and garlic; cook an additional 1 minute or until fragrant.

Now, stir in rosemary, thyme, cabbage, and broccoli. Pour in water and stock, bringing to a rapid boil; reduce heat and let it simmer for 10 minutes more.

Add yogurt and cook an additional 5 minutes, stirring occasionally. Use an immersion blender, to puree your soup until smooth.

Taste and adjust the seasonings. Garnish with the cooked bacon just before serving.


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