A high-fibre, low-carb, protein-rich soup satisfies with the taste of naturally-cured bacon and celeriac root, which has the mouth feel of potato but without all the carbs!
Bacon adds flavour
turkey breast is great source of lean protein,
onions and garlic promote liver health,
sun dried tomatoes are a great source of Vitamin C, iron, magnesium,
Shitake mushrooms enhances immune system,
celeriac root gives the mouth feel of potatoes but without all the starch. Celeriac is a splendid source of vitamin-K which improves bone mineralization by promoting osteoblastic activity in the bones. the root is an excellent source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese.
Swiss Chard is a good source of vitamin A and bone-building magnesium and Vitamin k
1 tbsp olive oil
4 slices bacon (for lower fat bacon try turkey or chicken bacon)
¼ cup onion, chopped
1 tbsp fresh garlic, minced (shitake, oyster, cremini)
¼ cup sundried tomatoes, chopped
1-2 cups mushrooms
5 cups chicken stock
5 cups water
2 cups celery root, peeled and chopped into ½ inch cubes
4 cups cooked turkey breast, chopped
1 cup green beans, cut into 1 inches pieces
4 cups Swiss Chard, chopped
2 tbsp apple cider vinegar,
Salt and pepper to taste
In a large pot over medium heat, add oil and bacon, stirring for about 2 minutes. Add onion, garlic, tomato and mushrooms. Cook until all veggies are tender, about 5 minutes. Stir in stock and water. Add celery root and chicken.
Simmer for 15 minutes. Add beans and chard. Simmer all veggies until tender, at least 10 minutes. Add apple cider vinegar and season with salt and pepper to taste. Top with basil before serving.
Makes about four 3-cup servings.