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Cauliflower Soup

A healthy take on a loaded baked potato, this creamy cauliflower soup recipe has all the fixings of a loaded potato (bacon included) but for way fewer calories and carbs. Ready in a quick 20 minutes, this easy soup is great for busy weeknights or can be meal prepped ahead of time to take for lunch or frozen for a ready-made meal down the road. This recipe was originally made for one serving but can be easily adapted to serve more.

Active Time
20 mins
Total Time
20 mins
Yield
Serves 1

How to Make It

1. Step
In a blender or food processor, combine cauliflower, 2/3 cup broth, garlic powder and pepper. Cover and blend until smooth.
2. Step
Transfer to a small saucepan. Bring just to boiling over medium heat. Whisk in cream cheese and enough of the remaining broth to reach desired consistency; heat through.
3. Step
To serve, top soup with yogurt, bacon, parsley and lemon zest.

Ingredients

  • 2 cups cooked cauliflower florets
  • 2/3 to 3/4 cup low-sodium chicken broth, divided
  • Dash garlic powder
  • Dash black pepper
  • 1 ounce reduced-fat cream cheese (Neufchâtel)
  • ⅓ cup plain nonfat Greek yogurt
  • 2 slices lower-sodium, less-fat bacon, crisp-cooked and crumbled
  • 1 teaspoon snipped fresh parsley
  • ¼ teaspoon lemon zest

Tags

Diabetes AppropriateEgg FreeGluten-FreeHealthy AgingHigh FiberHigh-ProteinLow CarbohydrateLow SodiumLow-CalorieNut-FreeSoy-Free

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