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 This recipe was originally made for one serving but can be easily adapted to serve more.
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