NUTRITION

SERVINGS

INGREDIENTS

1 cup Cauliflower (107g)

1 medium Potato (150g)

1 quarter Yellow Onion (40g)

2 cloves Garlic (6g)

4 slices Turkey Bacon (112g)

1 cup Low-Sodium Vegetable Broth (240g)

1/4 cup Low-Fat Milk (60g)

1/4 cup Nonfat Greek Yogurt (60g)

1/2 cup White Beans (90g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

• 1

  Preheat a skillet over medium heat and add the olive oil.

• 2

  Chop the cauliflower into florets, dice the potato, finely chop the yellow onion, and mince the garlic.

• 3

  Sauté the onion and garlic in the olive oil until fragrant and translucent.

• 4

  Add the diced potato and cauliflower to the skillet and cook for 5 minutes, stirring occasionally.

• 5

  Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook until the vegetables are tender, approximately 15 minutes.

• 6

  Meanwhile, in a separate pan, cook the turkey bacon over medium heat until it becomes crispy. Once done, crumble the bacon into small pieces.

• 7

  Using an immersion blender, blend the soup until smooth. For a chunkier texture, blend only half of the soup and mix with the remaining unblended portion.

• 8

  Stir in the low-fat milk and nonfat Greek yogurt to add creaminess, and then gently fold in the rinsed white beans to incorporate extra protein and fiber.

• 9

  Season with salt and pepper to taste. Allow the soup to heat through for an extra 2-3 minutes on low heat.

• 10

  Ladle the soup into bowls and top each serving with the crispy turkey bacon crumble.