Name: Root Vegetable Zoodle Soup with Bacon and Basil Oil Recipe For Yeast Infection
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 5 tbsp olive oil (divided); 4 ounces hardwood-smoked bacon (cut into 1/4-inch pieces); 1 large red onion (halved, thinly sliced); 3 garlic cloves (finely grated); 2 sprigs oregano; 2 sprigs thyme; 1 bay leaf; 3 quarts low-sodium chicken broth; kosher salt and freshly ground pepper; 1 large carrot (peeled, spiralized); 1 large parsnip (peeled, spiralized); 1 medium turnip (peeled, spiralized); 8 ounces Brussels sprouts (trimmed, thinly sliced); 2 oil-packed anchovy fillets (finely chopped (optional)); 1/2 cup basil (finely chopped); 2 tsp lemon zest (finely grated)

Root Vegetable Zoodle Soup with Bacon and Basil Oil Recipe For Yeast Infection

Easy Recipe for Root Vegetable Zoodle Soup with Bacon and Basil Oil Recipe For Yeast Infection. That will help your Yeast Infection treatment. Natural Remedy for Yeast Infection with healthy food and diet.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings:

Calories: 230kcal

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Ingredients

5 tbsp olive oil, divided
4 ounces hardwood-smoked bacon, cut into 1/4-inch pieces
1 large red onion, halved, thinly sliced
3 garlic cloves, finely grated
2 sprigs oregano
2 sprigs thyme
1 bay leaf
3 quarts low-sodium chicken broth
kosher salt and freshly ground pepper
1 large carrot, peeled, spiralized
1 large parsnip, peeled, spiralized
1 medium turnip, peeled, spiralized
8 ounces Brussels sprouts, trimmed, thinly sliced
2 oil-packed anchovy fillets, finely chopped (optional)
1/2 cup basil, finely chopped
2 tsp lemon zest, finely grated

Instructions

Heat 1 Tbsp. oil in a large pot over medium-high and cook bacon, stirring occasionally, until brown and crisp, 5–7 minutes. Transfer bacon to paper towels and let drain.
Pour off all but 2 Tbsp. fat in the pot and reduce heat to medium. Add onion and cook, stirring occasionally, until browned around the edges and softened, 8–10 minutes. Add garlic and cook, stirring constantly, until garlic is very fragrant, about 1 minute. Return bacon to the pot and add oregano sprigs, thyme sprigs, bay leaf, and broth. Bring soup to a simmer and cook 15 minutes to allow flavors to come together.
Taste soup and season with salt and pepper; add carrot, parsnip, turnip, and brussels sprouts and cook 3 minutes (vegetables should be very al dente). Remove from heat. Discard oregano and thyme sprigs and bay leaves. Let soup sit 5 minutes (vegetables will soften a little more).
Meanwhile, combine anchovies (if using), basil, lemon zest, and remaining 4 Tbsp. oil in a small bowl; season basil oil with salt and pepper.
Divide soup among bowls; drizzle with basil oil.

Nutrition Label

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Root Vegetable Zoodle Soup with Bacon and Basil Oil Recipe For Yeast Infection