Non-Dairy, Creamy Vegetable Soup With Bacon

Recipe by Diana 2
READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry bacon until crispy around the edges. Drain on paper towels and set aside. Reserve 1 tsp of the bacon fat, and use to saute the onion, shredded cabbage, bell peppers, and black pepper. Cook until vegetables are tender and lightly caramelized.
  • In a large saucepan, bring broth to a boil. Add the sauteed onion, cabbage and bell pepper mixture, along with the potatoes and carrots. Reduce heat, and simmer until the vegetables are tender, about 30 minutes. Remove from heat.
  • Using a slotted spoon, remove about 1 cup of cooked vegetables and set aside.
  • Use a stick blender (or a food processor) to blend the remaining mixture until smooth.
  • Stir the reserved cooked vegetables, basil and cooked bacon into the puree. (You may wish to save a bit of bacon for garnish) Simmer over low heat for 20 minutes.
  • Garnish with reserved cooked bacon, if desired.
  • Note: Depending on the variety of potato you use, you may need to add additional broth to thin the soup.
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