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 This recipe was originally made for one serving but can be easily adapted to serve more.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor, combine cauliflower, 2/3 cup broth, garlic powder and pepper. Cover and blend until smooth.

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  • 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.

Tips

To make ahead: Prepare through Step 2, cover and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop and garnish with yogurt, bacon, parsley and lemon zest before serving.

Nutrition Facts

228.6 calories; protein 20.6g 41% DV; carbohydrates 15.4g 5% DV; exchange other carbs 1; dietary fiber 5.9g 24% DV; sugars 9.2g; fat 10.3g 16% DV; saturated fat 4.8g 24% DV; cholesterol 27.6mg 9% DV; vitamin a iu 376.1IU 8% DV; vitamin c 112.2mg 187% DV; folate 115.2mcg 29% DV; calcium 165.4mg 17% DV; iron 1.2mg 7% DV; magnesium 26.3mg 9% DV; potassium 408.2mg 11% DV; sodium 348.5mg 14% DV.