Cream of Chicken & Spinach Soup
Makes 5 servings
INGREDIENTS
11 oz white mushrooms, sliced
2 t extra virgin olive oil
1 t garlic, crushed
10 oz chopped frozen spinach, defrosted
24 oz cooked chicken, shredded
1 T Better Than Bouillon
1 c chicken broth or water
For the Cauliflower Cream Sauce
16 oz cauliflower pieces
1 T extra virgin olive oil
4 oz 2% Greek yogurt
4 oz low-fat (1.5g fat per oz) cheddar cheese, shredded
¼ t sage
¼ t thyme
½ t salt
½ t pepper
1 t garlic, crushed
1 c of water retained from boiling cauliflower
DIRECTIONS
To make the Cauliflower Cream Sauce, add your cauliflower to a pan and fill with water until almost covering the cauliflower. Cook until fork tender then drain the cauliflower, reserving 1 c of the cooking liquid. Set aside the cauliflower and return the cooking liquid to the pot.
Slowly whisk yogurt into the cooking liquid over low heat, then stir in shredded cheese until melted and creamy. Add the cauliflower and cheese sauce to a high speed blender or food processor along with the olive oil, spices, and garlic. Blend until smooth and creamy. Set aside.
In a soup pot, sauté mushrooms in the olive oil until they just start to brown. Add in garlic and sauté for 1 minute more, then add in the bouillon, spinach and chicken broth. Let simmer for 5 minutes.
Add the cooked chicken and cook for 1 or 2 minutes until heated through, then add your cauliflower cream sauce and simmer a few more minutes until all the flavors blend together.
If you wish to it to be thinner, add more water.
Per serving: 1 Leaner, 3 Greens, 2 Condiments, 1 Healthy Fat