Creamy Bacon Cabbage Soup:
1/2 small cabbage cored and sliced thin
1/2 teaspoon pepper
2 large sweet potatoes peeled and cut into 1/2 inch pieces
4 cups of chicken stock or broth
1 small onion finely chopped
3 tablespoons of grass-fed butter
1/2 lb of bacon cooked and diced
1 teaspoon of dijon mustard
1 tbsp of olive oil
1/4 cup of full fat canned coconut milk
4 cloves of minced garlic
1/2 lb of italian sausage
1 can of diced tomatoes drained
Directions:
- In small saucepan, combine bacon and olive oil. Cover, bring to boil over moderate heat, and skim foam from surface.
- Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.
- In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and saute, stirring, until softened, about 3 minutes. Add potatoes and saute 2 minutes. Add stock, bay leaves, salt, and
- pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes.
- Add cabbage reduce the heat and simmer until the cabbage is tender, about 20-30 minutes.
- Season with salt and pepper, mix in the coconut milk remove from heat.
Enjoy!
Fit Chic