NUTRITION

SERVINGS

INGREDIENTS

2 cups Cauliflower (200g)

1 small Potato (100g)

1/2 medium Onion (50g)

1 clove Garlic

1/2 cup Nonfat Milk (120ml)

1 cup Chicken Broth (240ml)

4 slices Turkey Bacon

1 tsp Olive Oil

1/2 cup Nonfat Greek Yogurt (110g)

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, sautéing until the onion becomes translucent.

• 2

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

• 3

  Pour in the chicken broth and nonfat milk, then bring the mixture to a simmer. Let it simmer for 15-20 minutes or until the cauliflower and potato are tender.

• 4

  While the soup simmers, cook the turkey bacon in a separate pan over medium heat until crispy. Once done, crumble or chop the bacon into bite-sized pieces.

• 5

  Using an immersion blender or countertop blender, blend the soup until smooth and creamy. If needed, adjust the thickness with a bit more broth or water.

• 6

  Season the soup with salt and pepper to taste. Stir in half of the crispy turkey bacon pieces into the soup.

• 7

  Serve the soup in bowls, topping each serving with a dollop of nonfat Greek yogurt and the remaining turkey bacon pieces for added texture and flavor.