RECIPE: Loaded Cauliflower Soup

The Number on the Scale
January 17, 2019
National Peanut Butter Day!
January 24, 2019

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)


  1. 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.
  2. 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.
  3. Slowly mix in the Greek yogurt and 1 cup of the cheese, then add the chicken. Garnish with remaining cheese, bacon bits, and chives.