NUTRITION

SERVINGS

INGREDIENTS

200g Cauliflower

150g Potato

4 slices Turkey Bacon

1/2 cup Low-Fat Cottage Cheese

1/4 cup Nonfat Greek Yogurt

1/2 medium Onion

2 cloves Garlic

1 cup Chicken Broth

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 tsp Thyme

Salt and Pepper to taste

PREPARATION

• 1

  In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté until softened and fragrant.

• 2

  Add the cauliflower florets and cubed potato to the pot. Stir for a minute to coat with the oil and aromatics.

• 3

  Pour in the chicken broth and almond milk, then add the thyme. Bring the mixture to a simmer and cook until the vegetables are tender, about 15-20 minutes.

• 4

  Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth but still retaining a bit of texture.

• 5

  Season the soup with salt and pepper to taste. Stir in the low-fat cottage cheese and nonfat Greek yogurt to add creaminess.

• 6

  In a separate skillet, cook the turkey bacon until crispy. Once done, crumble or chop the bacon into smaller pieces.

• 7

  Ladle the soup into bowls and garnish with the crispy turkey bacon. Serve warm and enjoy the comforting blend of flavors.