Today’s soup is made with coconut oil and cream cheese. It’s very creamy! The cheese and coconut oil flavor fills your mouth. Cream cheese contains three types of vitamins A, E and B2, which are effective in promoting clean skin. This is the best low-carb, yet skin-pleasing soup I’ve ever had. Please try it! 

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Ingredients for 1 serving

  1. 3oz (85g) Bacon
  2. 2.5oz (70g) Carrot
  3. 3.5oz (100g) Zucchini
  4. 2oz (50g) Onion
  5. 2 tsp coconut oil
  6. 3/5 cup (150ml) water
  7. 3/5 cup (150ml) soy milk
  8. 1.5oz (40g) Cream Cheese
  9. 1 tbsp (5g) Butter
  1. Slice the bacon

2. Slice the carrot.

3. Slice the zucchini.

4. Cut the onion.

5. Light the pot over low heat. Pour 2 tsp coconut oil.

6. Brown the bacon slices.

7. Once the bacon slices are cooked, put all the vegetables in the pot. Fry well!

8. Once the ingredients are thoroughly sauteed, pour 3/5 cup (150ml) water. Boil 5 min after boiling.

9. After 5 min, pour 3/5 cup (150ml) soy milk and 1 tsp (3g) consomme soup stock. Boil 2 min.

10. After 2 min, put 1.5oz (40g) Cream Cheese.

11. Put 1 tbsp (5g) butter.

12. Stir well until the cream cheese is melted. It is done!

Very creamy and tasty!

Point

Slicing the ingredients makes it easier to cook them when frying. Fry the ingredients thoroughly first to reduce the cooking time. If you fry them thoroughly, you should only need 5 minutes to cook them. Put the cream cheese and butter in the pot just before the dish is finished. Once they are in the pot, stir well. When the cream cheese is thoroughly melted, it’s done.