I know the recipe sounds weird, instead of heavy cream, I used cream cheese. This added an amazing flavor without extra calories, 1 TBS of cream is 50 calories, 1 TBS of cream cheese is also 50 calories. Since you only need a small amount of cream cheese for the thickness and the flavor, you save a lot of calories this way. Comfort food without the guilt!
"HEALTHIFIED" WILD "RICE" SOUP
1/2 cup butter
1/2 finely chopped onion
1/2 cup chopped celery
1/2 pound fresh sliced mushrooms
6 cups chicken broth
1 cup chopped asparagus
1 cup cauliflower "rice"
1 pound boneless skinless chicken breasts, cooked and cubed
1/2 tsp Celtic sea salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup chopped almonds
1 cup cream cheese or coconut cream
In a food processor (or cheese grater), chop cauliflower into small rice-like pieces (see photo). Set aside.
In a large saucepan, melt butter over medium heat. Stir in the onion, celery and saute for 5 minutes or until soft. Add the mushrooms and saute for 2 more minutes. Slowly add in the chicken broth, stirring constantly. Bring to a boil, reduce heat to low and let simmer.
Next, add the asparagus, cauliflower rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and cream cheese. Allow to heat through, and wisk to incorporate the cream cheese. Let simmer for 1 to 2 hours.
Nutritional Comparison (serves 8)
1 serving Traditional Soup: 529 calories, 28.7 carbs, 3.6 fiber
1 serving of "Healthified" Soup = 365 calories, 6.5 carbs, 3.7 fiber
CLICK HERE TO FIND THE FOOD PROCESSOR I USE TO MAKE 'CAULIFLOWER RICE'
"HEALTHIFIED" WILD "RICE" SOUP
1/2 cup butter
1/2 finely chopped onion
1/2 cup chopped celery
1/2 pound fresh sliced mushrooms
6 cups chicken broth
1 cup chopped asparagus
1 cup cauliflower "rice"
1 pound boneless skinless chicken breasts, cooked and cubed
1/2 tsp Celtic sea salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup chopped almonds
1 cup cream cheese or coconut cream
In a food processor (or cheese grater), chop cauliflower into small rice-like pieces (see photo). Set aside.
In a large saucepan, melt butter over medium heat. Stir in the onion, celery and saute for 5 minutes or until soft. Add the mushrooms and saute for 2 more minutes. Slowly add in the chicken broth, stirring constantly. Bring to a boil, reduce heat to low and let simmer.Next, add the asparagus, cauliflower rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and cream cheese. Allow to heat through, and wisk to incorporate the cream cheese. Let simmer for 1 to 2 hours.
Nutritional Comparison (serves 8)
1 serving Traditional Soup: 529 calories, 28.7 carbs, 3.6 fiber
1 serving of "Healthified" Soup = 365 calories, 6.5 carbs, 3.7 fiber
CLICK HERE TO FIND THE FOOD PROCESSOR I USE TO MAKE 'CAULIFLOWER RICE'
I made this over the weekend. Skipped the almonds (so my baby can have some of the soup...we haven't intro'd nuts yet). Made it without the cream cheese so I could freeze and then add it in when I reheat. I gave some to my kids before bed (they asked for some after smelling it cooking) and they LOVED it. My oldest son (almost 7yo) told me I should "write a cookbook and put this recipe in it." I had to explain it wasn't my recipe, but that I'd let the author of the recipe know he enjoyed it! My almost 4yo told me that this gets "100 thumbs up". A ringing endorsement I'd say!
ReplyDeleteThanks SO much! You totally made my night!
ReplyDeleteIs the cauliflower cooked before you "rice" it in the food processor? Cooked cauliflower sounds like it could get mushy..
ReplyDeleteNope, I rice it before cooking. :)
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