Cauliflower Soup
Date: Jan. 10th, 2019 - 1:00 PM
Ingredients
2 cups cooked cauliflower florets
⅔ to ¾ cup low-sodium chicken broth, divided
Dash garlic powder
Dash black pepper
1 ounce reduced-fat cream cheese
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
Preparation
- In a blender or food processor, combine cauliflower, ⅔ 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 and bacon mixture.
