Loaded ‘Potato’ Soup (Cauliflower)

3lbs Cauliflower, Frozen

1c Green Onions

1tbsp butter

1 16oz Chicken Broth, Low Sodium

1 bag, 7oz Reduced-Fat Mexican Style Cheese

1tbsp Purely Cajun Seasoning

1tsp Real Salt

5 Slices Applegate Turkey Bacon

In a deep pot, high-heat, boil cauliflower until tender and place in strainer to drain well and set aside. In the same pot, medium heat, add butter and green onions. Cook down for about 5 to 7 minutes. Add cauliflower back into the pot, add Purely Cajun and salt. And stir well. Add chicken broth and allow to return to a boil. Add cheese and turn off heat.

Pour soup mixture into a blender and puree.  (I used a Vita-Mix)

Cook bacon either in oven, microwave or stove top til desired texture.

Serve soup with 1 slice of bacon per serving, chopped.


5 Servings: Per Serving: ½ Lean Protein, 3 Vegetables, 3 Condiments **NOTE: Will need and additional ½ protein serving.


**Options for additional protein needed; choose ONE of the following:

  • ½ c Reduced-Fat Mexican Style Cheese added to soup per serving
  • 2 eggs (can be eaten at another time)
  • 3oz chicken breast

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