(Ready in about 20 minutes | Servings 4)
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
Ingredients:
- 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 ½ 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 Directions
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.