Low Carb / Whole 30 Zuppa Toscana Soup

This soup!!!

I can devour a pot of this in 24 hours. And you know what? It’s okay because it’s low carb and whole 30 approved! (Thank God). There’s nothing better than a creamy, hearty, warm and satisfying winter meal that is actually healthy. I am legit making this on repeat this winter. I can’t get enough!

So how is this soup creamy, low carb and whole 30 approved? I know. I can barely believe it myself and you’ll doubt me when you taste it. But I promise. It’s awesome AND good for you. 

New to whole 30? Read about it here.

Low carb / Whole 30 Zuppa Toscana Soup with Almond Flour Cheddar Biscuits!I modified the traditional zuppa toscana recipes by replacing potatoes with turnips. Why? They’re lower in carbs/starch and have more nutritional value. Potatoes are allowed on whole 30, but are starchy and higher in carbs.

What is a turnip you ask? I had been confusing a parsnip and a turnip for years until I actually went to buy a turnip for this recipe! Turnips are a white root vegetable shaped like an onion. They have an almost waxy outside which I peel off and cut into chunks like a potato. Turnips are rich in calcium, potassium and phosphorus. Plus they are high in fiber and low in calories. Honestly, I can’t even tell the difference between a turnip and potato in this soup.

Another modification I made to the recipe (for a whole 30 option) is to use coconut milk in place of cream. Buy the canned kind and use the thick part of it in the soup. Coconut is high in saturated fat but is a plant based fat making it WAY healthier than animal fat (plus multiple other health benefits, besides being non dairy). If you’re not doing whole 30, go ahead and use the cream! A little cream never hurt anyone. Everything in moderation, right?

The last couple things I did to make this soup healthier is use bone broth in place of regular broth. I’ve talked about this before and I do it in all of my soups. To learn more about the benefits of bone broth read this post or this one. The last modification I made is to use turkey sausage in place of regular sausage for a leaner option without sacrificing flavor.

Note: everything in this recipe is whole 30 approved except for the cream. If you’re doing whole 30, that’s the only modification you’ll need to make.

To go along with the soup I made almond flour cheddar biscuits (grain-free and low carb, although not whole 30) and oh. em. gee! They are SO GOOD! I got the recipe here. You’re welcome :)

Low carb / Whole 30 Zuppa Toscana Soup with Almond Flour Cheddar Biscuits!Low carb / Whole 30 Zuppa Toscana Soup with Almond Flour Cheddar Biscuits!

Low Carb / Whole 30 Zuppa Toscana Soup
 
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Author:
Recipe type: Soup
Cuisine: Italian
Serves: 6
Ingredients
  • 1 lb sweet or hot italian turkey sausage
  • 6 cups chicken bone broth or regular broth - where to get
  • 1 large turnip, peeled and diced
  • 5 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 bunch tuscan kale, washed and chopped
  • 1 cup heavy cream or coconut milk (get the full fat kind) for whole 30 version - where to get
  • 2 Tbsp tapioca flour or arrowroot powder/starch (to thicken) - where to get
  • 1 Tbsp nutritional yeast - where to get
  • Salt and pepper to taste
  • Crushed red pepper to taste if you like a little spice
Instructions
  1. STOVE TOP DIRECTIONS (about 1 hour)
  2. In a large pot brown the turkey sausage in olive oil. Add garlic and onion and cook another 5 minutes.
  3. Add broth and diced turnip and simmer covered for about 20 minutes.
  4. In a bowl mix cream/coconut milk and starch with a whisk. Stir mixture into soup and add kale. Also add nutritional yeast and seasonings.
  5. Cook another 20 minutes on medium/high heat.
  6. SLOW COOKER DIRECTIONS
  7. Add turkey sausage to the bottom of the crock pot and add the rest of the ingredients except for milk, kale and tapioca flour. Cook on high for 4 hours or low for 8 hours.
  8. In a bowl mix cream/coconut milk and tapioca flour with a whisk. Stir mixture into soup and add kale. Cook another 20 min on high. Enjoy!

Low Carb / Whole 30 Zuppa Toscana Soup. Easy recipe!SaveSave

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Instant Pot/Slow Cooker White Chicken Chili with Bone Broth

Chili!

Yes it’s chili season here in Minnesota. We love a traditional chili over here, but let me tell you this white chicken chili is SO GOOD! This recipe is Travis’ all-time favorite recipe of mine. So good we make it all year round. The soup is pretty simple. It can be made in the instant pot, crock pot or stove top. Besides being super delicious and a warm comfort food for fall and winter, it’s got some added health benefits! I’m always looking for ways to add ingredients that make my recipes healthier.

Best White Bean Chicken Chili Recipe using bone broth and greek yogurt

Why Use Bone Broth in Your Chili & Soups

If you’re not familiar with bone broth, you can read about it’s benefits in my post about cauliflower broccoli soup. Basically, bone broth has more protein, collagen and other nutrients that are great for your joints and also helps boost the immune system (which we can all use in the winter!) We buy our bone broth from Costco (photo below), but I’ve linked a similar one here. If you’re ambitious enough to make your own, check out my friend Kate’s post all about making your own bone broth.

White chicken chili - use bone broth instead of regular broth for extra health benefits!

*Note: sometimes I post links to products for which I get a small commission if you purchase through me, at no extra cost to you. Sometimes I share a product just because I really love it and want others to enjoy it too. Either way, I only promote products I have tried and truly value. Thank you for your support!

A couple other ways I make this soup healthier is by adding plenty of garlic, which also boosts the immune system (and tastes delicious!) I also use non-fat plain greek yogurt in place of sour cream. Greek yogurt has WAY more protein than sour cream, it’s non-fat and I promise you can’t tell the difference in your chili!

A note about the Instant Pot

If you have not purchased an instant pot yet, you need to! I have replaced my crock-pot with this fabulous kitchen tool that can be used for SO many things. The instant pot can slow cook, pressure cook, saute, cook rice, yogurt, oatmeal and more! I have taken chicken right out of the freezer and cooked it 15 minutes with this thing! It is well worth the investment. I got a great deal on mine here.

instant pot | pressure cooker | 30 min meals | weeknight meals | easy dinner

I’ve included all the ways you can make this chili in the recipe box below: instant pot, slow cooker and stove top directions.

Tip: for a more convenient option, grab a rotisserie chicken from the grocery store and shred. Then skip the first instructions on cooking the chicken and jump ahead.

Best White Bean Chicken Chili Recipe using bone broth and greek yogurt

Instant Pot/Slow Cooker White Chicken Chili with Bone Broth
 
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Cuisine: Soup
Serves: 6-8
Ingredients
  • 1 lb boneless skinless chicken breast (can also use a rotisserie chicken)
  • 4 cups chicken bone broth or regular chicken/vegetable broth - where to get
  • 2 cans white northern beans, drained
  • 2 cups (8 oz) shredded monterey jack cheese
  • 5 + cloves of fresh minced garlic (don’t be shy!)
  • 1 white onion, chopped
  • ¼ cup nonfat plain greek yogurt for topping
  • ½ avocado for topping
  • Fresh cilantro for garnish
  • Salt and pepper
  • Instant Pot - where to get
Instructions
  1. INSTANT POT
  2. Add chicken breasts to the instant pot with ½ cup water and season with salt. Hit the “poultry” button and adjust to 12 minutes (if you’re cooking the chicken right out of the freezer add 3-5 minutes). Prepare everything else while the chicken is cooking. When the instant pot beeps complete, let the pressure valve drop naturally or turn the valve to “vent” to release pressure quicker.
  3. Drain the excess water and shred the chicken with 2 forks.
  4. Add bone broth, beans, garlic, onion, salt and pepper to the instant pot with the shredded chicken. Season with salt and pepper, but keep in mind the salt that comes from the cans of beans, broth and cheese that you’ll be adding.
  5. Press “manual” on the instant pot and adjust time to 20 min.
  6. Stir in shredded cheese until melted. Serve topped with sliced avocado, a dollop of greek yogurt and fresh cilantro.
  7. SLOW COOKER
  8. Add all ingredients except greek yogurt, avocado, cheese and cilantro to the slow cooker.
  9. Set to 8 hours.
  10. Once cooked, shred the chicken with two forks.
  11. Add the cheese and stir in until melted.
  12. Serve topped with avocado, dollop of greek yogurt and fresh cilantro.
  13. STOVE TOP
  14. Add broth to large pot over high heat and bring to a boil.
  15. Add chicken, turn down heat to medium/high and cook covered for about 10-15 minutes.
  16. Add onion, garlic, beans and salt and pepper and simmer for another 20 minutes.
  17. Stir in the cheese until melted.
  18. Serve topped with sliced avocado, a dollop of greek yogurt and fresh cilantro.

White Chicken Chili with Bone broth and greek yogurt!

 

Chicken Salad Stuffed Avocado

Put just about anything on an avocado and you can sign me up! Chicken salad makes a perfect meal for lunch and bonus: it’s easy to pack up for work.

This chicken salad recipe is low in carbs and high in protein, which I love because it fills you up and helps rebuild muscle for athletic girls like me. I use 50/50 greek yogurt and mayo to cut some of the calories and add protein without sacrificing flavor.

Summer is right around the corner so I’ve been stepping up my toning exercises (I love barre classes!) and using heavier weights, which means I need high protein meals to rebuild that muscle. Chicken salad is perfect for that! After that hard work in the gym, make sure you don’t load up on too many carbs or unhealthy fats and undo your workout!

Chicken Salad Stuffed Avocado. Low carb, high protein and great for lunch!Chicken salad stuffed avocado. Low carb, high protein and perfect for lunch!Add fresh chopped romaine or spinach to get more veggies and throw it on an avocado half. If you’re bringing an avocado half with you on the go, put a little lemon juice on it to prevent it from turning brown.

Trav and I are currently doing the Whole 30 (we’ve made it to day 19!) It’s been a great experience for us, but the hardest part is meal-prepping and making sure you have meals and foods on hand that you can grab and go. Chicken salad like this one is perfect for packing ahead of time. So, Whole 30-ers or Paleo peeps, you can substitute the mayo and greek yogurt for a whole30 approved mayo like avocado mayo or make your own at home to make this recipe whole30 friendly!

5.0 from 1 reviews
Chicken Salad Stuffed Avocado
 
Author:
Recipe type: Lunch
Serves: 4
Ingredients
  • 2 boneless, skinless chicken breasts
  • 2 avocado, sliced in half the long way & pit removed
  • ¼ cup chopped green onion
  • ¼ cup nonfat plain greek yogurt (eliminate for whole30 and replace with approved mayo)
  • ¼ cup mayo or Paleo Mayo - where to get
  • 2 Tablespoons dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • Handful dried cranberries
  • Handful walnut piece
  • 1 cup chopped romaine or spinach
  • Juice of ½ fresh lemon
  • EVOO
Instructions
  1. Heat a pan over medium heat and add a drizzle of olive oil. Season chicken breast with salt and pepper on both sides and cook in heated pan. Cover and cook 5-8 minutes on each side. Shred the chicken with 2 forks in a large bowl.
  2. Mix together the rest of the ingredients (except avocado and greens) in the bowl until well combined.
  3. Divide the romaine or spinach between each plate.
  4. Add a large scoop onto each avocado half and plate. Serve cold.

Whole 30 and Paleo Chicken Salad Stuffed Avocado. Perfect lunch for work!

Sweet Potato Breakfast Hash + Meal Prep

Anyone else have a hard time getting a good breakfast in the morning during the week? It seems like there’s never enough time in the morning to cook a good breakfast so I find myself grabbing a bar as I run out the door.

I made this breakfast hash as a meal prep for quick healthy breakfasts you can grab and microwave –  no cooking or prepping necessary the day of. If you have a job where you can eat your breakfast hash when you get to work then throw the mason jar in your bag and bring it with you! While I intended this to be a meal prep recipe, it makes a great weekend breakfast too.

Note: This post contains affiliate links. If you purchase a product through one of the links on my page, I’ll earn a small commission at no extra cost to you. I appreciate your support!

Sweet Potato + Kale = Super Food Breakfast Hash

Sweet potato makes all the difference in this breakfast hash. Not only does it give a nice flavor and texture, it’s healthier! The fiber and protein of sweet potato keeps you full through the morning. Kale is FULL of vitamins and I love to quickly chop and throw it into these types of dishes for an extra serving of veggies. Plus that dark green is so pretty!

I got about 4 servings out of this, which I put into mason jars and stored in the fridge to grab in the mornings. If you’re on the go, wholly guacamole single serving packs are awesome to add in after you’ve heated it up.

Tip 1: dice the sweet potato into pretty small pieces so they cook faster.

Tip 2: I found these easy white, screw-on tops for mason jars on amazon. I like them because they’re easier to clean / use and they don’t rust. You can find them here.

Sweet potato and kale breakfast hash with avocado and cilantro. Meal prep for easy breakfast during the week

Sweet potato and kale breakfast hash with avocado and cilantro. Meal prep for easy breakfast during the week

5.0 from 4 reviews
Sweet Potato Breakfast Hash + Meal Prep
 
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Cuisine: Breakfast
Serves: 4
Ingredients
  • 1 med sized sweet potato, diced into small pieces
  • 6 eggs
  • 2 cups coarsely chopped kale
  • ½ cup shredded mozzarella cheese
  • Avocado or wholly guacamole single servings
  • Cilantro for garnish
  • EVOO + S & P
  • Mason jars and lids
Instructions
  1. Saute sweet potato in olive oil over medium high heat for about 7 min stirring occasionally.
  2. Add the chopped kale and saute another 3 minutes. Season with salt and pepper
  3. Turn down the heat to medium. Whisk eggs together and add to the pan, stirring frequently.
  4. Just before the eggs are fully cooked, take the pan off heat (they will continue to cook another couple minutes) and stir in the cheese.
  5. Divide into mason jars or serve on plates and garnish with avocado and cilantro. Enjoy!

Sweet Potato Breakfast Hash Meal Prep for easy weekday breakfasts on the go! Healthy and filling to sustain you through the morning.

15 min Sushi Salad Bowls with Seared Ahi Tuna

Sushi is definitely one of our FAVORITE foods. I think we could eat it every day. Going out for sushi is so fun, but it’s a difficult and expensive thing to make at home.

That’s why I came up with this sushi bowl. It’s an easy way to make a sushi-like dish at home, plus it’s low carb! Also, it’s pretty with vibrant colors and lots of healthy raw veggies!

Seared ahi tuna is the protein I chose for this dish. You could also do shrimp or tofu for a vegetarian option. Bonus: minus the fish this dish is entirely vegetarian, vegan, gluten-free, grain-free and dairy-free!
The spiralizer makes this recipe super fun. The base of the bowl is cucumber and carrot spiralized. It changes the texture and composition of the bowl when it’s spiralized vs chopped. If you don’t already have a spiralizer, I love this one! It’s so versatile. You can switch things up by using a spiralizer for all kinds of veggies! Zucchini, sweet potatoes, butternut squash, cucumber, carrots etc. I highly recommend.

Note: This post contains affiliate links. If you purchase a product through one of the links on my page, I’ll earn a small commission at no extra cost to you. I appreciate your support!

Sushi Salad Bowls with Seared Ahi Tuna and spiralized veggies. Low carb, gluten free, dairy free, grain free. Sushi Salad Bowls with Seared Ahi Tuna and spiralized veggies. Low carb, gluten free, paleo, grain free, dairy free!Sushi Salad Bowls with Seared Ahi Tuna and spiralized veggies. Low carb, gluten free, dairy free, grain free.

Sushi Salad Bowls with Seared Ahi Tuna
 
Prep time
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Recipe type: Dinner
Cuisine: Asian
Serves: 2
Ingredients
  • ½ lb ahi tuna
  • 1 cucumber, spiralized
  • 2-3 large carrots, spiralized
  • ¼ cup shelled, ready to eat edamame
  • 1 avocado, sliced
  • 1 jalapeno, sliced
  • Sesame seeds for garnish
  • DRESSING
  • 2 Tbsp toasted sesame oil - where to get
  • 1 Tbsp rice vinegar - where to get
  • 1 tsp agave - where to get
  • Spiralizer
Instructions
  1. Peel the carrots and cut off the end where it gets really skinny. Spiralize the cucumber and carrots. If you don’t have a spiralizer yet, I love this one!
  2. Slice the avocado.
  3. Prepare the bowls with a mixture of the veggies, edamame and avocado so they’re ready to top with tuna once cooked.
  4. Heat a pan over medium / high heat. Add olive oil or avocado oil (tip: sesame oil has a low smoking point so don’t use that to sear the tuna)
  5. Season the tuna on both sides with sea salt.
  6. Sear tuna about 3 min on each side. The middle will be pink.
  7. Slice the tuna into strips and add to bowls.
  8. Divide the dressing between the two bowls and top with sesame seeds.

Sushi Salad Bowls with Seared Ahi Tuna and spiralized veggies. Low carb, paleo, gluten-free, dairy-free, grain-free!

 

Vegetarian Stuffed Mushrooms with Cauliflower, Couscous and Greens

I am a big fan of recipes using something that can be stuffed. It opens up room for creativity and it’s pretty tasty too! I love stuffed mushrooms because it uses a vegetable as the base rather than carbs, making it a healthier option.

Some reasons why I came up with this stuffed mushrooms recipe:

-I love mushrooms

-Vegetarian

-Low carb

-Savory

-It looks fancy (great for parties)

-Can be an appetizer or meal

Stuffed mushrooms with cauliflower, couscous, swiss chard. Great for meal or appetizer. Stuffed mushrooms with cauliflower, couscous and swiss chard. Great meal or appetizer!Stuffed mushrooms with cauliflower, couscous and swiss chard. Great meal or appetizer!You can use either larger portobello mushrooms or small to medium sized depending on what you’re making them for. As a meal, I prefer to use the larger ones. The smaller sizes make great appetizers.
If there’s one thing that you MUST do in this recipe, it’s use REAL parmesan cheese. Please please please don’t use the kraft, perfectly manufactured into equal length pieces, fake parmesan “cheese.” Buy real parmesan in a block and grate it at home. It makes ALL the difference. If you’re vegan, then you can eliminate the cheese all together (so sad), and in that case I would add a little more seasonings/salt to make up for the flavor parmesan adds.

4.0 from 1 reviews
Vegetarian Stuffed Mushrooms with Cauliflower, Couscous and Greens
 
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Recipe type: Meal, Appetizer
Serves: 2-4
Ingredients
  • 6 large portobello mushrooms OR 12 medium sized or a combo
  • ½ head cauliflower (frozen or fresh)
  • 1-2 shallots
  • ½ cup couscous (cooked in water or vegetable broth for more flavor)
  • 3 cups greens of your choice (spinach, kale, swiss chard)
  • ½ cup parmesan cheese, grated
  • 4 cloves garlic, minced
  • Fresh rosemary
  • S & P
  • Garlic salt
Instructions
  1. Preheat the oven to 350 degrees. Cut out the stems and create a space for filling in your mushrooms. Prep a cookie sheet with sides with olive oil and brush olive oil on the mushrooms. Sprinkle garlic salt on the mushroom bottoms.
  2. Cook couscous according to the package (you’ll only need to cook ½ cup). This takes 5 min.
  3. Boil cauliflower florets in a pot until soft. Drain and puree in a food processor or blender with salt and 1-2 tbsp olive oil.
  4. Chop the shallots and greens into small pieces.
  5. Heat olive oil in a pan over medium/high heat and saute the shallots and minced garlic for a few min. Add in the greens and saute another 1-2 min, until the greens wilt.
  6. In a bowl, mix together the couscous, pureed cauliflower, and greens mixture. Season generously with salt and pepper, garlic salt and chopped fresh rosemary.
  7. Fill the mushrooms with the mixture and top with grated parmesan cheese
  8. Bake for about 12 minutes or until the cheese has melted. Top with more fresh rosemary and enjoy!

Vegetarian stuffed mushrooms with cauliflower, couscous and swiss chard. Can be a meal or appetizer!

 

Easy Coconut Thai Curry with Instant Pot Rice

Hello foodies!

The inspiration for this Thai curry recipe began when a friend asked me for a curry recipe and I realized I didn’t have one! I haven’t been a big curry fanatic but I don’t know why! I LOVE the Thai flavors in a coconut curry and it’s an opportunity to throw a bunch of veggies into one flavorful dish. And so begins my curry cooking journey.

Note: This post contains affiliate links. If you purchase a product through one of the links on my page, I’ll earn a small commission at no extra cost to you. I appreciate your support!

Coconut Curry | Healthy Recipes | Weeknight Meals | Thai Curry | Instant Pot

Thai Curry vs Indian Curry

After doing a little research, I feel like I have a better understanding of the difference between the two. Thai curry uses a red or green curry paste and often uses these flavors: coconut, ginger, lime, cilantro and thai basil. You decide how spicy to make it with the curry paste to coconut milk ratio and the amount of red pepper flakes you add. Indian curry uses some different flavors like: curry powder, coriander and cumin. It’s usually slow cooked over several hours so that the sauce gets thick. 

Thai curry flavors are more familiar to me, but next I’d love to get into more Indian style curry / tika masala type dishes. Stay tuned!

Chicken is my protein of choice, but feel free to swap that out with whatever you like. Some other ideas: shrimp, fish or tofu for a vegan option.
In this recipe, I use my instant pot to steam the rice. In fact, it’s so versatile it can be used for everything in the meal. The reason I don’t do that in this recipe is so that I can multi-task and cook the other ingredients while the rice is cooking in the instant pot. If you’re not familiar with an instant pot, it has multiple functions: slow cook, pressure cook, steam rice, saute and even make yogurt! It’s a serious time saver. One reason I love it because I can throw frozen chicken breasts straight into the pot and have it cooked in 15 min! It’s definitely one of the BEST purchases I’ve made for my kitchen.

Where to get an instant pot

Instant Pot | Crock Pot | Pressure Cooker | Rice Steamer |Coconut Curry | Healthy Recipes | Weeknight Meals | Thai Curry | Instant Pot

Coconut Thai Curry with Instant Pot Rice
 
Cook time
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Cuisine: Dinner
Serves: 4
Ingredients
  • 3 medium sized organic boneless, skinless chicken breasts or protein of choice
  • 2 cups white or brown rice (get the real stuff, not instant rice!)
  • 2 cups cauliflower “rice” / cauliflower florets put through the food processor
  • 1 cup chicken broth, optional (for cooking rice)
  • 3 bell peppers (red, green, orange)
  • 1 medium white onion
  • 4 cloves fresh garlic, minced
  • 2-3 Tbsp coconut oil for cooking
  • 1 14oz can coconut milk
  • 2-3 Tbsp thai red curry paste (depending on how much spice you like) - where to get
  • 1 lime
  • 2 tsp ground ginger
  • 1 tsp ground corriander
  • 1 tsp garlic salt
  • 1 tsp curry powder
  • Fresh cilantro and basil
  • ¼ cup coarsely chopped cashews or peanuts
  • Instant Pot - where to get
Instructions
  1. Start with the rice so that you can do a little multi-tasking. For this recipe, I decided it really needed real rice vs cauli rice, but I mixed half and half to add some more veggies to it. If using an instant pot, cooking the rice takes 12-15 min. Add dry rice and cauliflower rice to the instant pot along with 2 cups liquid (I like to use half and half chicken broth and water). Put the lid on and set the valve to seal. Hit the rice button and let it do it’s magic! (When it’s done, it will automatically go to “keep warm” so you can literally leave it until you’re ready to serve).
  2. While the rice is cooking, add the chicken breast to a pan with coconut oil and a little water on medium heat. Put the top on the pan and let it cook about 10 min before turning (I used pretty thick chicken breasts).
  3. Chop the peppers and onions into strips the long way. Heat another pan with coconut oil over medium high heat. Add minced garlic and peppers and onions and saute for about 8 min.
  4. When the chicken is done, shred it with 2 forks and add to the pan with veggies. Season with dry seasonings.
  5. In a bowl, whisk together the coconut milk, juice of ½ lime, and thai curry paste. Add to the pan with veggies and chicken. Let it simmer for 5 min or so.
  6. Serve veggie/chicken mixture over rice with plenty of sauce and garnish with cilantro, basil, crushed nuts and lime. Enjoy!

Coconut Thai Curry made with Instant Pot Rice. Easy weeknight meal.

 

Mushroom & Butternut Squash Soup with Bacon

It was a no-brainer to make a warm comforting soup on this arctic, winter day. And even better that it’s a comfort-food AND it’s healthy!

Trav and I went to Costco this week and we got a ginormous thing of mushrooms and so began my inspiration for this healthy recipe. We LOVE mushrooms so we loaded up this soup with plenty of them. You only need about 16 oz, but we used almost the entire container, which was 24 oz!

This soup recipe is:

-Full of veggies

-Low calorie

-Flavorful

-Comforting

-Can be made vegetarian and vegan by eliminating the bacon / milk

*Note: sometimes I post links to products for which I get a small commission if you purchase through me, at no extra cost to you. Sometimes I share a product just because I really love it and want others to enjoy it too. Either way, I only promote products I have tried and truly value. Thank you for your support!

Mushroom Soup with Bacon and Butternut Squash. Great healthy winter recipe!Consider using bone broth in place of regular broth to add some extra protein and health benefits. For similar benefits I sometimes add collagen powder. It’s flavorless and odorless so I can sneak it into soups, coffee, tea etc. This is the collagen powder I use –> Where to get collagen powder

Mushroom & Butternut Squash Soup with Bacon
 
Recipe type: Soup
Serves: 4-6
Ingredients
  • 16 oz baby bella mushrooms, chopped
  • 6 strips nitrate-free bacon
  • 1 cup chopped and washed leeks
  • 1 butternut squash
  • ½ cup chopped celery
  • 3-4 garlic cloves, minced
  • 4 cups bone broth - where to get OR vegetable broth with collagen powder
  • ½ cup milk (I used 2%)
  • S&P
  • 1 tsp dried or fresh thyme
Instructions
  1. Preheat the oven to 375 degrees. Cut the butternut squash in half and roast for 40 minutes.
  2. Heat a large soup pot over medium/high heat. Add the bacon and fry, turning a few times until crispy. Remove the bacon and get rid of half of the bacon grease.
  3. Return to the stove and saute celery and garlic in the bacon grease
  4. Add the chopped mushrooms and continue to saute. Add ¾ of the bone broth and bring to a simmer.
  5. When the squash is done, dice into cubes and add to a separate pan with olive oil over medium/high heat.
  6. Add the leeks to the butternut squash. Add the last bit of chicken broth and simmer until squash and leeks are soft, 6-8 minutes.
  7. Use an immersion blender to puree the squash and leeks in the pan and then add to the big pot with the mushrooms and celery.
  8. Season with thyme and S&P to taste. I can never get too much garlic so I usually add some garlic powder too :)
  9. Add the milk a few minutes before you’re ready to serve.
  10. Coarsely chop the bacon and add to the bowl as a topping when serving.
Nutrition Information
Serving size: 1.5 cups Calories: 144 Fat: 8 Carbohydrates: 14 Protein: 7.8

Mushroom Soup with Bacon and Butternut Squash. Great healthy winter comfort food recipe! Add bone broth for extra protein