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Cheddar & crispy bacon soup
Cheddar & crispy bacon soup
492kcal Per person
21g Protein
21g Carbs
36g Fat
7g Fiber
Ingredients
- 3 slices bacon
- ¼ red onion
- 1 clove garlic (5 g)
- 1 carrot
- 3 ounces broccoli florets (frozen) (84 g)
- 3 ounces cauliflower florets (84 g)
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon thyme, dried (1 g)
- 1 pinch chili powder (1 g)
- 1 cup water (237 ml)
- ½ cube vegetable bouillon
- 3 fluid ounces milk, 2% reduced fat (90 ml)
- 1 ounce cheddar cheese, shredded (28 g)
Preparing this recipe
- Cut the bacon into pieces. Finely chop the onion and garlic. Dice the carrot and divide the broccoli and cauliflower into small florets.
- Heat the oil in a pan and cook the bacon until crispy. Remove the bacon and let it drain on paper towels.
- In the same pan, sauté the onion, garlic, carrot, broccoli and cauliflower for 5–7 minutes. Add the thyme and chili powder and stir briefly.
- Add the water, bouillon cube and milk. Stir well and let simmer for 10 minutes.
- Stir in the cheese until fully melted.
- Partially or fully blend the soup, depending on your preferred texture.
- Add the crispy bacon pieces and season with salt and pepper to taste.
Requisites:
- Immersion blender
Tip van FitChef
Garnish the soup with fresh thyme leaves. Thyme adds a lovely aroma and a subtle, earthy flavor.
