Ingredients:
- 1 slice of low sodium/fat bacon
- 2 garlic cloves, minced
- 1 small head of cauliflower
- 2 Tablespoons water
- 2 cups chicken broth, divided
- 3-4 dashes hot sauce (or more or less)
- 1 green onions, chopped
- 1 spring onion
- 1 tbsp low fat cheese (Allegro)
- 1 tsp xanthan gum
- 1/4 cup light cream
Directions:
- Fry bacon in pot and take out and drain.
- Add chopped onion and garlic to pan (after draining fat) and lightly fry.
- Chop cauliflower in food processor until it’s very fine.
- Add to pot with a bit of water and cover for 3-5 minutes or until soft.
- Add 1.5 cups of low sodium chicken broth (I make my own) and bring to a light boil.
- Add cream (can be omitted or just 2 tbsps).
- Mix xanthan gum with 0.5 cups of broth then add to soup to thicken.
- Garnish with bacon and a touch of Allegro cheese.
Makes about 2-3 servings.
Credit: Candis Sutton