Submitted by: Deborah Gorka
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Canadian Bacon provides the protein and gives this soup a hearty character.
Preheat oven to 450ºF.
Melt half of the coconut oil in large sauce pan over medium heat. Add chopped bacon and cook, frequently stirring, for 8-10 minutes, until meat is lightly browned, turn off heat. Transfer to small bowl and set aside.
Add remaining coconut oil to pot, set heat to medium-low, add sliced onion, and cook 5-6 minutes, until soft. Add chopped broccoli stems, sliced potato and chicken broth to the pot. Raise heat to bring broth to a boil, then lower heat, cover, and simmer for 20-30 minutes, until vegetables are quite tender.
While pot simmers, toss broccoli florets with olive oil, and season with salt and pepper. Spread florets on a baking sheet, and roast them in preheated oven for 5-6 minutes, to lightly cook.
Once sauce pan broccoli and potatoes are tender, turn off heat. Transfer mixture in small batches to blender, and puree until smooth. Return soup to sauce pan, add roasted florets and bacon. Set heat on medium-low, and bring to a simmer to warm through. Add lemon juice and additional black pepper, if desired.
Portion out into 4 bowls, top each with shredded cheddar cheese. Serve immediately.
Recipe makes a generous 8 cups. Each serving is about 2 cups.