Creamy Bok Choy Bacon Soup (Low Carb)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Creamy Bok Choy Bacon Soup (Low Carb) calories by ingredient
Introduction
Creamy and flavorful bok choy, cabbage & bacon soup with a very low 4 net carbs per 12oz serving. Creamy and flavorful bok choy, cabbage & bacon soup with a very low 4 net carbs per 12oz serving.Number of Servings: 4
Ingredients
-
2.5c Bok Choy, Chopped
1.5c Chinese Cabbage, Chopped
1 Stalk Green Onion, Chopped
2 Garlic Clove, Chopped
2T Butter, Salted
2t Ham Base Paste
1/4c Heavy Cream
1c Almond Milk, Vanilla, Unsweetened
3c Water, Filtered
1/2c Parmesan Cheese
3 Strips Thick Bacon, Crispy, Chopped
1t Garlic Salt (or to taste)
1/8t Black Pepper (or to taste)
1/8t Ground Red Pepper (or to spicyness taste)
Tips
Easy Crispy Miscrowave Bacon: Separate 3 slices thick bacon on a microwaveable plate lined with 3 paper towels, cover with an additional paper towel, microwave for 5mins.
Directions
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.