First recipe on the blog.
I’ve always been a fan of cream based soups, but we all know how those attack our waste lines. So here is a healthier and just as tasty version. I added chicken to mine for more protein.
- 2 cups cauliflower
- 3 cups chicken stock
- 1 pound of raw chicken breasts. If making vegetarian, you can substitute 2 cups of low fat cottage cheese, or 2 cups of low fat mozzarella cheese.
- 4 reduced-fat Swiss laughing cow cheese
- 2 Tbsp reduced fat cream cheese
- 1 cup broccoli
- Salt and pepper to taste
Chop the cauliflower into small bits. In a soup pot, add cauliflower, chicken stock, and chicken, bring to a boil. Once chicken breasts are cooked, remove chicken from pot. Set aside until cool enough to handle, and then chop into 1″ pieces. Meanwhile, add the laughing cow and the cream cheese to the soup pot. Using a stick blender, purée the cauliflower and stock. Add chicken back in, and add broccoli. Cook for 5 minutes. Add salt and pepper to taste.