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.