3 bacon strips, diced
1/2 small onion, chopped
1 clove garlic, minced
1 tsp Celtic sea salt
1 tsp dried basil
1/2 tsp pepper
3 cups chicken broth
3 cups cauliflower flowerettes
2 ounces cream cheese
1/2 tsp hot pepper sauce
Fresh Shredded Cheddar cheese
Minced fresh parsley
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender.
In another pot, bring chicken broth to a boil and place cauliflower in the pot. Boil for 6 minutes or until very tender. Stir in salt, basil and pepper; mix well. Turn down heat, and cream cheese and hot pepper sauce; heat through but do not boil. Remove from heat and place in a food processor to blend until smooth. Place in bowls, garnish with bacon, cheese and parsley. Makes 4 servings.
NUTRITIONAL COMPARISON (per serving):
Traditional Potato Soup = 323 calories, 7g fat, 7.8g protein, 21 carbs, 2.6g fiber
“Healthified” Mock Potato Soup = 120 calories, 7g fat, 8.1 g protein, 6.2 carbs, 2.77 fiber
NUTRITIONAL COMPARISON:
1 cup Potatoes = 116 calories, 28 carbs, 4 fiber
1 cup Cauliflower = 28 calories, 3 carbs, 1 fiber
