Ethnic-Style Turkey Bacon and Potato No Broth Soup

Gluten Free
Dairy Free
Health score
41%
Ethnic-Style Turkey Bacon and Potato No Broth Soup
25 min.
2
811kcal

Suggestions


Are you ready to tantalize your taste buds with a unique and flavorful dish? Introducing the Ethnic-Style Turkey Bacon and Potato No Broth Soup, a delightful fusion of spices and wholesome ingredients that will warm your soul. This gluten-free and dairy-free recipe is perfect for those seeking a hearty meal without compromising on health. In just 25 minutes, you can whip up a delicious soup that serves two, making it an ideal choice for a cozy lunch or a satisfying dinner.

The star of this dish is the combination of turkey bacon and tender potatoes, enhanced by the aromatic notes of fresh ginger and a hint of curry powder. The rich, creamy texture comes from So Delicious Unsweetened Almond Plus Protein AlmondMilk, which adds a delightful creaminess without any dairy. With a caloric breakdown that emphasizes healthy fats and protein, this soup not only nourishes but also keeps you feeling full and satisfied.

Whether you're looking to impress guests or simply enjoy a comforting meal at home, this soup is sure to become a favorite in your culinary repertoire. So grab your saucepan and blender, and let’s dive into the world of flavors with this easy-to-make, ethnic-inspired soup that’s bursting with goodness!

Ingredients

  • 1.5 cups so delicious almond plus protein almondmilk unsweetened
  • teaspoons curry powder 
  • tablespoon ginger fresh grated
  • 0.5 teaspoon ground cinnamon 
  • tablespoon olive oil 
  • 0.5 medium onion 
  • 0.3 teaspoon salt 
  • slices at least of turkey bacon 
  • cup water 

Equipment

  • sauce pan
  • blender

Directions

  1. Peel potatoes and dice. Slice onion thinly. Chop turkey bacon.In a saucepan, heat olive oil and cook onions over medium heat until tender. Stir in turkey bacon, potatoes and ginger. Sauté for1-2 minutes.
  2. Add water, increase the heat and bring to a boil. Cook until potatoes are tender. When the potatoes are tender, turn off the heat, transfer the soup to a blender and puree the soup until smooth.Return the soup to the saucepan, heat over medium heat and stir in almond plus. When the soup is warmed up, stir in curry powder and cinnamon.
  3. Add salt to taste.

Nutrition Facts

Calories811kcal
Protein14.73%
Fat71.88%
Carbs13.39%

Properties

Glycemic Index
31
Glycemic Load
1.66
Inflammation Score
-9
Nutrition Score
33.316956523968%

Flavonoids

Cyanidin
2.64mg
Catechin
1.37mg
Epigallocatechin
2.78mg
Epicatechin
0.64mg
Eriodictyol
0.27mg
Naringenin
0.46mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
4.21mg
Kaempferol
0.6mg
Myricetin
0.01mg
Quercetin
5.97mg

Nutrients percent of daily need

Calories:811.35kcal
40.57%
Fat:68.67g
105.64%
Saturated Fat:7.43g
46.43%
Carbohydrates:28.79g
9.6%
Net Carbohydrates:13.92g
5.06%
Sugar:5.96g
6.62%
Cholesterol:27.44mg
9.15%
Sodium:940.26mg
40.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:31.66g
63.33%
Vitamin E:29.22mg
194.79%
Manganese:2.67mg
133.4%
Magnesium:308.52mg
77.13%
Vitamin B2:1.3mg
76.72%
Phosphorus:661.14mg
66.11%
Copper:1.2mg
60.12%
Fiber:14.87g
59.49%
Calcium:316.28mg
31.63%
Iron:5.32mg
29.58%
Zinc:4.36mg
29.04%
Potassium:984.56mg
28.13%
Vitamin B3:5.01mg
25.02%
Selenium:12.14µg
17.35%
Vitamin B1:0.26mg
17.02%
Vitamin B6:0.3mg
14.95%
Folate:58.43µg
14.61%
Vitamin K:8.47µg
8.06%
Vitamin B5:0.55mg
5.46%
Vitamin C:2.46mg
2.98%
Vitamin B12:0.1µg
1.68%