Home / Recipes / Gluten Free / Keto Bacon, Kale and Mushroom Soup
Keto Bacon, Kale and Mushroom Soup
How to Make It
Step 1
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.
Step 2
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.
Step 3
Add the garlic and mushrooms and cook for a minute or two more until fragrant and the mushrooms are lightly browned.
Step 4
Add the vegetable stock and bring to a gentle boil. Simmer for 6-7 minutes to soften the mushrooms.
Step 5
Add the kale, discarding any tough stems and stir to combine. Cook briefly to just wilt the leaves.
Step 6
Transfer to a blender or use a hand held stick blender and process until smooth.
Step 7
Stir through the heavy cream and scatter with the crispy bacon pieces to serve.
Ingredients
- Mushrooms – 4 medium
- Vegetable Broth, Bouillon Or Consomme – 4 cup
- Kale – 2 cup
- Bacon – 2 slice – 6″ long
- Garlic – 1 clove
- Butter, Unsalted – 1 tablespoon
- White Onion – 1 tablespoon
- Olive Oil – ½ tablespoon
- Heavy Cream – ⅓ cup
