| 10 | 25 | 349 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 2 tbsp | Ghee (or butter or coconut oil) |
| 57 gm | Yellow onion (chopped) |
| 57 gm | Celery (chopped) |
| 2 clove(s) | Garlic (minced) |
| 454 gm | Broccoli florets (chopped) |
| 2 cup | Bone broth, Organic (or water) |
| 1 1/2 cup | Coconut milk, sweetened (full-fat) |
| 250 gm | Waitrose Smoked British Thick Back Bacon (cooked crispy & diced) |
| 1 tsp | Salt and pepper (season to taste) |
| 4 tbsp | Collagen peptides |
Cook the bacon either under the grill or pan fry
Melt the ghee in a large saucepan over medium heat
Add the onion, celery and garlic and sauté for 5 minutes
Add the broccoli, bone broth and coconut milk to the saucepan and bring to the boil
Lower the heat and simmer for 10 minutes until the broccoli is tender
Using a hand blender, blitz the soup until smooth then mix in the collagen protein.
Season with salt and pepper, to taste & serve topped with the bacon
| Vegetables | 2.0 |
