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 This recipe was originally made for one serving but can be easily adapted to serve more.

Cauliflower Soup

cauliflower florets

garlic powder

black pepper

reduced-fat cream cheese (Neufchâtel)

Greek yogurt

lower-sodium, less-fat bacon, crisp-cooked and crumbled

parsley

lemon zest

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.


I love love love this recipe!  Delicious and super easy to make. I didn’t have to change a thing. Fresh parsley and lemon zest really add brightness so don’t skip those garnishes.

cauliflower soup

Total: 20 minutes

Author : Diabetic Living Magazine

Ingredients

Instructions

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