Loaded Cauliflower SoupLoaded Cauliflower Soup


* 1 tsp olive oil
* 1/4 cup diced onion
* 1/2 cup diced celery
* 2 cloves garlic, minced
* 4 cups chopped cauliflower florets
* 1 medium zucchini, chopped
* 2 cups chicken broth
* 1 bay leaf
* 1/4 tsp each: salt and pepper
* (1) 5.3 oz container low-fat, plain Greek yogurt
* 1 1/2 cups reduced-fat shredded cheddar cheese, divided
* 12 oz. cooked boneless skinless chicken breast, diced
* 2 slices turkey bacon, cooked and chopped
* chive to garnish (optional)


Heat oil in a large saucepan over medium heat. 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, and 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.

Makes 4 servings. Per serving: 1 Lean, 3 Green, 3 Condiments.