Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
4 servings
1 Tbspolive oil
1 tspgarlic
minced
1celery stick
sliced
2carrots
small, peeled and chopped
½ cupyellow onions
diced
fresh basil
14 ozcanned tomatoes
diced fire roasted
1 tspstevia in the raw
2bay leaves
1 cupchicken stock
1 Tbspunsalted butter
salt
pepper
¼ cupGreek yogurt
non-fat plain
¼ cupalmond milk
Sandwich
Instructions
Step 1
Heat a large pot over medium heat. Add olive oil, onions, celery, carrot, garlic and basil. Sprinkle in some salt and pepper. Sauté until veggies are soft.
Step 2
Add diced tomatoes and stevia. Stir.
Step 3
Add chicken stock, bay leaves and butter. Return to a simmer until the veggies are really tender, about 15-20 minutes.
Step 4
Add the milk and Greek yogurt. Stir. Remove the bay leaves.
Step 5
Transfer soup to a high-powered blender (or use an immersion blender in the pot) and blend until smooth. Make sure the lid is on tight and the blender is not too full; blend in a couple different batches if necessary.
Step 6
Make grilled cheese by placing 3 oz turkey, 2 Tbsp cheese and spinach in between slices of bread. Cook in a panini press, sandwich maker or in a pan on the stove. Cook until cheese is melted and bread is toasted.
Step 7
Slice each sandwich into four pieces. 3 pieces per serving.
Step 8
Weigh the entire soup recipe and divide the weight by the number of servings. Enjoy grilled cheese on the side or dip in soup.
