Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
- 6 slices bacon (chopped)
- 1 small onion (chopped)
- 1 pound ground beef
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 1 large celeriac (peeled and chopped)
- 2 cups kale (chopped)
- 1/3 cup coconut milk
Cook the bacon in a stock pot over medium heat until crispy, then remove it from the pan, leaving the bacon fat behind.
Add the onion and cook until translucent, about 3 minutes.
Add the ground beef and cook, stirring, until browned, about 3 minutes.
Add the garlic and cook, stirring, another 2-3 minutes.
Add the broth and celeriac and bring to a boil. Reduce the heat to a simmer and cook, uncovered, 20 minutes or until the celeriac is tender.
Add the kale and coconut milk and cook until the kale wilts. Serve topped with crumbled bacon.
Calories: 589kcal Carbohydrates: 38g Protein: 42g Fat: 31g Saturated Fat: 13g Polyunsaturated Fat: 2g Monounsaturated Fat: 12g Cholesterol: 115mg Sodium: 1785mg Potassium: 1656mg Fiber: 7g Sugar: 5g Vitamin A: 18200IU Vitamin C: 222.8mg Calcium: 310mg Iron: 7mg