Lunch
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 This recipe was originally made for one serving but can be easily adapted to serve more.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
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
Directions
- In a blender or food processor, combine cauliflower, 2/3 cup broth, garlic powder and pepper. Cover and blend until smooth.
- 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.
- To serve, top soup with yogurt, bacon, parsley and lemon zest.
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