Dairy-Free No Potato Bacon Soup

Dairy-Free No Potato Bacon Soup

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I have many clients who are sensitive to nightshade vegetables. Nightshades, for those of you who don’t know, include potatoes, tomatoes, eggplant and peppers and all of the spices that are derived from these foods. This recipe has been adapted from the Merit and Fork website (I am a lazy cook, so I’ve shortened a few steps and omitted some ingredients). 

Bacon gives a wonderful flavour to everything (just make sure if you’re following a gluten-free diet that you purchase gluten-free bacon). This recipe will take you all of 30 minutes from start to finish so use tonight to get a batch of soup prepared and ready to go for the weekend. Tip: make recipes that you LOVE for the weekend so you are less likely to get off track with your nutrition. 

Dairy-Free No Potato Bacon Soup
Serves 5
A delicious and easy to prepare soup that tastes like the definition of "comfort food".
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412 calories
18 g
82 g
25 g
30 g
17 g
296 g
995 g
5 g
0 g
6 g
Nutrition Facts
Serving Size
296g
Servings
5
Amount Per Serving
Calories 412
Calories from Fat 217
% Daily Value *
Total Fat 25g
39%
Saturated Fat 17g
85%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 82mg
27%
Sodium 995mg
41%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
13%
Sugars 5g
Protein 30g
Vitamin A
2%
Vitamin C
32%
Calcium
7%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 strips bacon, chopped into small pieces
  2. 2 stalks celery, finely diced
  3. 1 onion, finely chopped
  4. 2 cups turnip, peeled and diced
  5. 1 large parsnip, peeled and chopped
  6. 3 cups chicken or vegetable broth
  7. 1 can (400 ml) full-fat canned coconut milk
  8. 2 1/2 tbsp tapioca flour (tapioca starch) - for thickening
  9. 1 1/2 teaspoon salt
  10. ground pepper, to taste
Instructions
  1. Fry bacon pieces in skillet on medium heat.
  2. Add celery, onion, turnip and parsnip until softened (about 7 minutes).
  3. Add chicken broth and continue to simmer.
  4. Add coconut milk and tapioca starch and mix well.
  5. Add salt and pepper.
  6. Continue to simmer until all vegetables are soft and soup begins to thicken (about 10 minutes).
  7. Soup will continue to thicken as it cools.
Adapted from Merit and Fork
beta
calories
412
fat
25g
protein
30g
carbs
18g
more
Adapted from Merit and Fork
Grounded Health Nutrition http://www.groundedhealth.ca/
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