NUTRITION

SERVINGS

INGREDIENTS

1 cup Cauliflower, chopped

1 medium Potato, diced

3 slices Turkey Bacon

1 cup Unsweetened Almond Milk

1/2 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1 cup Low-Sodium Vegetable Broth

PREPARATION

• 1

  Heat the olive oil in a large soup pot over medium heat.

• 2

  Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent.

• 3

  Stir in the diced potato and chopped cauliflower, cooking for a few minutes to lightly brown the vegetables.

• 4

  Pour in the low-sodium vegetable broth and unsweetened almond milk, then bring the mixture to a simmer.

• 5

  Cover the pot and let it simmer for 15-20 minutes, or until the vegetables are tender.

• 6

  Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer in batches to a blender.

• 7

  Stir in the nonfat Greek yogurt to add creaminess and extra protein. Season with salt and pepper to taste.

• 8

  In a separate pan, cook the turkey bacon over medium heat until crispy. Once done, crumble it into bite-sized pieces.

• 9

  Serve the soup warm, garnishing each bowl with the crispy turkey bacon bits.