About
This warming keto soup is loaded with low carb veggies, rich with heavy cream and topped with a scattering of crispy bacon.
This is a great lunch option or dinner served with keto breads for dipping!
Ingredients
- 4 medium mushrooms
- 4 cup vegetable broth, bouillon or consomme
- 2 cup kale
- 2 slice – 6" long bacon
- 1 clove garlic
- 1 tablespoon butter, unsalted
- 1 tablespoon white onion
- ½ tablespoon olive oil
- â…“ cup heavy cream
Instructions
- Heat the olive oil in a skillet over a medium heat. Add the bacon and cook through until crisp and golden all over. Remove from the skillet and once cool enough to handle, roughly chop.
- Thinly slice the garlic and clean and quarter the mushrooms. Heat the butter in a large saucepan over a medium heat and add the onion. Sweating for a minute until tender.
- Add the garlic and mushrooms and cook for a minute or two more until fragrant and the mushrooms are lightly browned.
- Add the vegetable stock and bring to a gentle boil. Simmer for 6-7 minutes to soften the mushrooms.
- Add the kale, discarding any tough stems and stir to combine. Cook briefly to just wilt the leaves.
- Transfer to a blender or use a hand held stick blender and process until smooth.
- Stir through the heavy cream and scatter with the crispy bacon pieces to serve.
Nutrition Facts
- Servings: 4
- Calories: 147.8kcal/618.2kJ (per serving)
- Fat: 13.4g (per serving)
- Carbs: 4.5g (per serving)
- Protein: 3.5g (per serving)
