I told my doctor last week that I just LOVE creamy comforting soups in the fall and winter, but that darn cream is so heavy and high in calories. That's when she gave me some great ideas for alternatives to this, that I put into motion last night; and it worked perfectly. Now you can have a super healthy and tasty cream soup, that tastes like a baked potato, but is made with all healthy ingredients that are good for you!

INGREDIENTS

  • 1 head of cauliflower
  • 3 cups of broccoli (optional)
  • Chicken broth (I used the 33% less sodium by Swanson's)
  • Coconut milk
  • Garlic
  • Salt
  • Pepper
  • 1 package of bacon
  • 1 cup of chopped yellow onion
  • 2 tablespoons butter
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DIRECTIONS

Put a pot of water on the stove, and add cleaned and chopped broccoli and cauliflower. Bring to boil, cover and continue to boil until veggies are soft.

While veggies are boiling, fry bacon til crisp. Remove from frying pan and place on paper towel to absorb excess oil.

Add two tablespoons of butter to the same frying pan along with chopped onions. Fry until onions are softened. Fold paper towel over bacon and crush  bacon into bits. Add bacon back to the onions in the frying pan.

Drain Veggies in a strainer. Dump out water. Mash veggies or put in a food processor until blended. It should have a mashed potato consistency. Put the mashed veggies back in pot.

Add about two cups of Chicken broth to frying pan and stir to boiling.   Then add about a cup of coconut milk to the mixture and stir to boiling. Now add the chicken broth mixture to the veggies and stir.

Salt, Pepper and Garlic salt to taste. At this point you can add little by little, more or less broth and coconut milk until it reaches the consistency you prefer.

GARNISH

Garnish with shredded cheddar cheese, I prefer sharp cheddar, and chopped green onions.

Let me know if you make this, and if you enjoy it. I love creating new recipes! Send me your creations to Kelly@minnesotasnewcountry.com.

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