Recipes

Sweet Potato Bacon Soup

Sweet potatoes, bacon and cinnamon…

all playing merrily in a simple soup.

Need I say more?

This soothingly scrumptious soup is perfect for fall!

Yield/Serving

6

Macros

Serving Size: 1 cup
  • Protein - 4 g
  • Carbs - 23 g
  • Fat - 1 g

Ingredients

  • 3 medium sweet potatoes, peel & diced
  • 1 medium red onion, finely diced
  • 4 cups organic low sodium chicken stock
  • 3 slices nitrate free bacon, no sugar added
  • 2 tbsp minced garlic
  • 1 tsp cinnamon
  • 1 tsp cayenne - optional
  • 1 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • juice of 1 fresh lime
  • fresh parley, diced - for topping

Cooking Utensils

  • large boiling pot
  • hand held immersion blender or food processor
  • small cup

Directions

  1. Turn large pot to medium heat and add bacon slices. Cook until well done and transfer to your plate lined with a paper towel. Reserve 2 tbsp of the remaining fat in small cup and set off to the side.
  2. In the same pot, add the diced onions and cook for approx. 5-6 minutes until they are slightly softened and transparent. Proceed to add the garlic and cook for only 1-2 minutes until garlic becomes fragrant. Careful not to burn! Add cinnamon, cayenne, salt & pepper. Mix well until spices are blended.
  3. Turn heat to med-high heat and add the diced sweet potatoes and chicken stock. Allow the mixture to come to a boil then reduce the heat to low/simmer. Cook for 25-30 minutes (stirring occasionally) until sweet potatoes are tender enough to break apart with a spatula.
  4. Once sweet potatoes are ready, add the lime juice. If you’re using a handheld immersion blender, blend until entire batch is silky smooth. If you’re using a food processor you will have to transfer the soup in batches. Let cool and devour!

Additional Information

Approximately 120 calories per serving

~ 1 fist carbs

Calories may vary depending on brands of ingredients and substitutions.

 

Approved for Whole 30, Paleo, Gluten Free & Dairy Free lifestyles. 

 

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