About
This cabbage soup is deliciously smooth and creamy, hearty and warming. Low in carbs but high in flavor, the sweetness of onion is complemented by the richness of butter and cream and the saltiness of bacon.
This soup is simple to prepare and ideal for lunch on a cold day or as a starter before dinner. It can be made ahead and frozen.
Ingredients
- 1 head, medium (about 5-3/4" dia) cabbage raw
- 1 medium (2-1/2 in. dia) red onions
- 1 clove garlic
- 1 tablespoon butter
- 1 tablespoon organic coconut oil
- ¾ cup cream
- 1 large green onions
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon spices nutmeg ground
- 4 ¼ cup chicken broth
- 2 medium slice (yield after cooking) bacon
Instructions
- Melt the butter and coconut oil in a large casserole dish or saucepan over a medium heat before adding the garlic, onion and cabbage. Sweat the vegetables in the fat until soft – around 10 minutes.
- Add the chicken broth to the pan and simmer for a further 10 minutes.
- Transfer the vegetables and stock to a blender and blend to a smooth, creamy liquid.
- Pour the soup back into the saucepan over a low heat. Season generously with salt, pepper and a pinch of nutmeg. Add 1/2 cup of cream and stir through. Keep the soup on a low heat until piping hot through.
- While the soup is heating, add the diced bacon to a dry frying pan over a medium heat and cook until crispy – around 3-4 minutes.
- Serve the hot soup in individual bowls and sprinkle with the fried bacon and sliced green onions. Drizzle with the remaining cream to serve.
Nutrition Facts
- Servings: 6
- Calories: 228.9kcal (per serving)
- Fat: 17.5g (per serving)
- Carbs: 12.6g (per serving)
- Protein: 7.3g (per serving)
