Ingredients
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2 cups cooked cauliflower florets
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2/3 to 3/4 cup low-sodium chicken broth, divided
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Dash garlic powder
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Dash black pepper
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1 ounce reduced-fat cream cheese (Neufchâtel)
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⅓ cup plain nonfat Greek yogurt
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2 slices lower-sodium, less-fat bacon, crisp-cooked and crumbled
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1 teaspoon snipped fresh parsley
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¼ teaspoon lemon zest
Directions
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In a blender or food processor, combine cauliflower, 2/3 cup broth, garlic powder and pepper. Cover and blend until smooth.
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Transfer to a small saucepan. Bring just to boiling over medium heat. Whisk in cream cheese and enough of the remaining broth to reach desired consistency; heat through.
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To serve, top soup with yogurt, bacon, parsley and lemon zest.
