| 9 | 30 | 676 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 7 |
| 4 medium slice | Bacon |
| 1 2/3 kg | Pork, ground, lean (option to sub Italian sausage) |
| 4 cup | Celery root, celeriac (chopped (sub parsnips)) |
| 1 medium | Sweet onion (diced) |
| 1 tbsp | Garlic (minced) |
| 6 cup | Bone broth, Organic (Chicken) |
| 4 cup | Kale (chopped) |
| 1/2 can | Unsweetened Coconut Cream |
| 1/2 tsp | Sea Salt (or to taste) |
1. Dice bacon and sauté with ground pork together and then drain. Return to the pan and add bone broth, celery root, garlic, and onion.
2. After 20 minutes or when celery root is fork-tender, add coconut milk and kale.
3. Simmer on low heat for an additional 5 minutes. Season with salt to taste and enjoy!
**You can swap parsnips for celery root if preferred
| Meat | 2.7 |
| Vegetables | 2.8 |
