Categories: main dish, paleo, soup

Ingredients

• 16 ounces Brussels sprouts
• 1 T oil
• 6 strips bacon
• 1/2 c onion chopped
• 4 c chicken bone broth
• 1/2 t sea salt

Directions

1. Line rimmed baking sheet with foil. Place Brussels sprouts cut side down on foil and drizzle with olive oil. Bake at 425 F for 25 minutes.

2. While the Brussels are baking, cook bacon in large pot or Dutch oven. Remove from pot when completely cooked and set on paper towels.

3. Cook onions in bacon grease until translucent. Add the broth and salt. Allow to simmer for 5-10 minutes.

4. Chop bacon and add half to the soup along with the roasted Brussels sprouts. Allow to simmer another 5 minutes.

5. Using a stick blender or traditional blender, blend the soup until smooth. Serve with reserved bacon pieces sprinkled on top.

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