3lbs Cauliflower, Frozen
1c Green Onions
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