Categories: main dish, paleo, soup
Ingredients
- 16 ounces Brussels sprouts
- 1 T oil
- 6 strips bacon
- 1/2 c onion chopped
- 4 c chicken bone broth
- 1/2 t sea salt
Directions
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Line rimmed baking sheet with foil. Place Brussels sprouts cut side down on foil and drizzle with olive oil. Bake at 425 F for 25 minutes.
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While the Brussels are baking, cook bacon in large pot or Dutch oven. Remove from pot when completely cooked and set on paper towels.
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Cook onions in bacon grease until translucent. Add the broth and salt. Allow to simmer for 5-10 minutes.
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Chop bacon and add half to the soup along with the roasted Brussels sprouts. Allow to simmer another 5 minutes.
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Using a stick blender or traditional blender, blend the soup until smooth. Serve with reserved bacon pieces sprinkled on top.