Broccoli, Leek & Parsnip Soup…with Bacon!

I  love soup. I could live off soup for the rest of my life and be completely satisfied. I’ve craved soup even more than usual during pregnancy. Also, with the lack of space in my abdomen lately, I get really full…really fast, and it’s so painful. So. Painful. It feels like someone is ripping apart my ab muscles. Fun times.

Back to soup…

I’ve been making all types of soups lately to have for lunches during the day. I keep going back to broccoli and leek. A good friend gave me her recipe for broccoli and leek soup and I’ve made it a few times. Amazing every time! I had some extra ingredients on hand the other day so I decided to give the soup my own twist and oh boy…it’s probably my favorite soup I’ve made to date. Give this a try!

Broccoli, Leek & Parsnip Soup…with Bacon!

Ingredients

– 4 slices of bacon chopped
– 2 Tbsp olive oil
– 2 Tbsp grass-fed butter (I use Kerrygold)
– 3 large leeks chopped
– 3 stalks of celery chopped
– 1 onion chopped
– 3 cups of homemade stock or the best quality broth available (Pacifica is the only acceptable brand I’ve seen)
– 3 Parsnips
– 3-4 cups of broccoli florets
– 2 1/2 cups of raw whole milk (for strict keto, you can sub in unsweetened almond or cashew milk)
– 1/2 cup grassfed/raw heavy whipping cream
– salt/pepper to taste

Directions

1. In a large stockpot, heat oil over medium heat and stir in bacon. Cook until bacon turns golden brown and releases it’s grease. Then throw in the leeks, celery, onion, and butter. Cook and stir until leeks have softened and onions are translucent.

2. Pour in the chicken broth and parsnips. Season with some salt and pepper. Bring to a boil, then reduce to medium, cover and simmer until the parsnips are almost tender. About 8 minutes. Stir in the broccoli and simmer for another 5 minutes. Add the milk and cream, stir, and simmer until all the vegetables are tender.

3. Now, VERY carefully, unless you want a soup explosion in your kitchen that almost burns your face off like I’ve experienced, pour soup into a blender or food processor, filling no more than halfway. Pulse….GENTLY to get the soup moving before leaving it on the purée. Do this in batches, pouring into a separate clean pot. Another option is using an immersion blender. Stir all together, adding salt and pepper to taste.

4. Enjoy!

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Broccoli, Leek & Parsnip Soup

Paleo/Keto Friendly

Danny Vega