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Ingredients
- 2 tsp olive oil
- 1 cup sliced yellow onion (about 1/2 a medium onion)
- 4 cloves minced garlic
- 3 cups chopped cauliflower
- 1/2 cup shredded carrot
- 1 large potato, cubed (wash well and leave skin on)
- 2 cups low sodium vegetable broth
- 1 cup water
- 3 Tbsp low fat cream cheese (look for a brand that's about 25 calories per tablespoon)
- Salt and pepper to taste
- Optional garnishes: natural bacon bits, plain Greek yogurt, sliced scallions
Details
Adapted from Today.com
Preparation
Step 1
In a large pot, add olive oil and turn to medium heat. Add onion and cook until soft, approximately 5 minutes. Stir frequently to prevent burning.
Then, add garlic for 1-2 minutes. Stir frequently to prevent burning.
Now, toss in cauliflower, potato, carrot, vegetable broth, and water. Cover and bring to a boil (high heat). This will take about 5 minutes.
Reduce to a simmer (low to medium-low heat) and cook for 10 minutes. Remove the cover and cook an additional 10 minutes. Meanwhile, take cream cheese out of the refrigerator to soften.
Remove pot from heat and use an immersion blender to puree until smooth.
Place pot back on low heat. Add 3 tablespoons of cream cheese to a bowl. Ladle about 1/2 cup of the soup into the bowl and mix vigorously with a spoon until the cream cheese is melted and well blended.
Add bowl with soup and cream cheese back to the large pot and stir into rest of the soup. Turn off heat and season with salt and pepper to taste.
Ladle soup into bowls and top with optional garnishes. Serve hot.
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