Ingredients
Scale
- 1 tbsp olive oil
- 4 slices turkey bacon, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 3 cups green cabbage, shredded
- 4 cups low-sodium chicken broth
- 1 cup unsweetened almond milk
- ½ cup plain Greek yogurt
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ tsp sea salt
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the turkey bacon and cook until lightly crisp.
- Stir in the onion and cook for 3–4 minutes until softened.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the potatoes, cabbage, chicken broth, thyme, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer for 20–25 minutes until the potatoes are tender.
- Stir in the almond milk and Greek yogurt until smooth and creamy.
- Simmer for 2–3 minutes without boiling.
- Garnish with fresh parsley and serve warm.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories: 210
- Net Carbs: 20g
- Fats: 8g
- Protein: 10g