Creamy Bok Choy Bacon Soup (Low Carb)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2.5c Bok Choy, Chopped1.5c Chinese Cabbage, Chopped1 Stalk Green Onion, Chopped2 Garlic Clove, Chopped2T Butter, Salted2t Ham Base Paste1/4c Heavy Cream1c Almond Milk, Vanilla, Unsweetened3c Water, Filtered1/2c Parmesan Cheese3 Strips Thick Bacon, Crispy, Chopped1t Garlic Salt (or to taste)1/8t Black Pepper (or to taste)1/8t Ground Red Pepper (or to spicyness taste)
Serving Size: Makes 4 12oz Servings, 4 Net Carbs per Serving
Melt butter in a pot on medium heat. Add chopped veggies and garlic, saute for about 5mins until they start getting tender. Add ham base paste and heavy cream, stir until dissolved. Add the almond milk and water. Bring to a boil. Chop the crisped bacon while soup is heating. Add bacon and parmesan. Simmer for about 15mins or until veggies are to desired tenderness. Add garlic salt, black pepper, and red pepper to taste. For thicker soup, puree 2 cups of the soup in the blender and add back to soup.
Melt butter in a pot on medium heat. Add chopped veggies and garlic, saute for about 5mins until they start getting tender. Add ham base paste and heavy cream, stir until dissolved. Add the almond milk and water. Bring to a boil. Chop the crisped bacon while soup is heating. Add bacon and parmesan. Simmer for about 15mins or until veggies are to desired tenderness. Add garlic salt, black pepper, and red pepper to taste. For thicker soup, puree 2 cups of the soup in the blender and add back to soup.
Nutritional Info Amount Per Serving
- Calories: 225.6
- Total Fat: 19.1 g
- Cholesterol: 51.1 mg
- Sodium: 864.9 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.7 g
- Protein: 10.1 g
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