Feel free to add a little extra tabasco to this recipe if you like a little extra kick, or sprinkle with chilli flakes. Perfect to warm you up in winter.
Makes one serve
Energy: 595kcal. (2491kJ)
Fat: 75% (51g)
Protein: 15% (19g)
Carbohydrate: 10% (13g net carbs)
Prep Time: 10 mins.
Cook Time: 30 mins.
3 vine-ripened tomatoes, quartered
20mL extra virgin olive oil
1 clove garlic, crushed
1 pinch mixed herbs
1 pinch sea salt
1 pinch black pepper
7.5g Keto-Fit Bone Broth Powder
20g coconut cream, plus extra, to serve
1 pinch parsley leaves
1 rasher bacon
- Preheat oven to 200°
- In a bowl, toss the tomatoes with olive oil (approx. 1 tb), garlic, mixed herbs, salt and pepper. Combine well until coated. Transfer to a roasting dish and cook for 15-20 minutes or until flesh is soft and skin is peeling away. Set aside to cool, then remove skin.
- Meanwhile, heat a non-stick frying pan over a medium-high heat, and cook bacon for 1-2 minutes on each side or until done to your liking. Leave to cool, then slice into croutons.
- Stir the Keto-Fit bone broth powder through 250mL boiling water and stir to make stock. Transfer to a small saucepan along with the tomatoes, tabasco (approx. 1 tsp) and coconut cream (approx. 1 tb). Bring to the boil, then reduce to a simmer. Use a stick blender to process the soup until smooth.
Cook for a further 2-3 minutes, then season and transfer to a serving bowl or mug. Top with a little extra coconut cream, bacon ‘croutons’, and parsley.