Loaded Cauliflower Soup
Yield: 4 Servings Per Serving: 1 Lean, 3 Greens, 3 Condiments
1 tsp olive oil
¼ cup diced onion
½ cup diced celery
2 cloves garlic, minced
4 cups chopped cauliflower florets
1 medium zucchini, chopped
2 cups chicken broth
1 bay leaf
¼ tsp each salt and pepper
1, 5.3oz container low fat, plain Greek yogurt
1 ½ cups reduced fat shredded cheddar cheese, divided
12 oz cooked boneless skinless chicken breast
2 slices turkey bacon cooked and chopped
Chives to garnish (optional)
- Heat oil in a large saucepan over medium hear. Add the onion, and cook for a few minutes, or until translucent. Add the celery and garlic, and cook an additional 2 to 3 minutes. Add the cauliflower, zucchini, chicken broth, bay leaf, salt, pepper. Cover and bring to a boil, then reduce heat and allow to simmer until vegetables are tender, about 8 minutes.
- Remove from heat, and discard the bay leaf. Puree the mixture in a food processor, with an immersion blender, or by using a potato masher.
- Slowly mix in the Greek yogurt and 1 cup of the cheese, then add the chicken. Garnish with remaining cheese, bacon bits, and chives.