Low Carb Cream of Cabbage Soup with Crispy Bacon
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
How to Make It
Step 1
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.
Step 2
Add the chicken broth to the pan and simmer for a further 10 minutes.
Step 3
Transfer the vegetables and stock to a blender and blend to a smooth, creamy liquid.
Step 4
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.
Step 5
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.
Step 6
Serve the hot soup in individual bowls and sprinkle with the fried bacon and sliced green onions. Drizzle with the remaining cream to serve.
Ingredients
- Cabbage Raw – 1 head, medium
- Red Onions – 1 medium
- Garlic – 1 clove
- Butter – 1 tablespoon
- Organic Coconut Oil – 1 tablespoon
- Cream – ¾ cup
- Green Onions – 1 large
- Salt – ½ teaspoon
- Black Pepper – ½ tsp
- Spices Nutmeg Ground – ¼ tsp
- Chicken Broth – 4-¼ cup
- Bacon – 2 medium slice