The other night I had a craving for baked potato soup. My mom use to make the best soup. She would bring it to me for my lunch. I sure miss those visits. I decided I would make some soup with my daughter. She loves being in the kitchen with me. It is a new year and I start my new fitness challenge on Monday so I needed a healthy baked potato soup. I dug out my skinny taste cookbook and found the perfect recipe. I actually tweaked it so it would go with my Hammer and Chisel meal plan. I hope you enjoy. My daughter and I loved it. I love how you can sneak in veggies in soups. Enjoy:)
Healthy Baked Potato/Cauliflower Soup
Ingredients
2 medium russet potatoes
1 small head of cauliflower (3 ½ cups)
1 ½ cups organic chicken broth
1 ½ cups coconut milk
½ greek plain yogurt
4 tbl parsley ( you can use chives or any herbs that you prefer)
¾ tsp himalayan salt
black pepper to taste
Shredded cheese to top if desired
Directions
Cut up potatoes and boil until soft or bake at 400f for an hour. Once cooler you can peel of skin or keep skin on.
Steam cauliflower for 5-6 minutes. If you do not have a steamer then you can add a little water to a pot, place cauliflower in water, bring to a boil, and put top half way over cauliflower. Steam until soft.
Put the cauliflower and potatoes in pot and add broth and coconut milk. Bring to a boil and then simmer for 1-2 minutes. Mix well. Use an immersion blender to puree soup or put ingredients in a blender and chop until smooth. Once blended, pour back into pot and add greek plain yogurt, parsley, salt, pepper to taste.
Cook on low, stirring occasionally for 8-10 minutes. Be careful and keep an eye on the soup because it will splatter if to thick.
Healthy Baked Potato/Cauliflower Soup
Ingredients
2 medium russet potatoes
1 small head of cauliflower (3 ½ cups)
1 ½ cups organic chicken broth
1 ½ cups coconut milk
½ greek plain yogurt
4 tbl parsley ( you can use chives or any herbs that you prefer)
¾ tsp himalayan salt
black pepper to taste
Shredded cheese to top if desired
Directions
Cut up potatoes and boil until soft or bake at 400f for an hour. Once cooler you can peel of skin or keep skin on.
Steam cauliflower for 5-6 minutes. If you do not have a steamer then you can add a little water to a pot, place cauliflower in water, bring to a boil, and put top half way over cauliflower. Steam until soft.
Put the cauliflower and potatoes in pot and add broth and coconut milk. Bring to a boil and then simmer for 1-2 minutes. Mix well. Use an immersion blender to puree soup or put ingredients in a blender and chop until smooth. Once blended, pour back into pot and add greek plain yogurt, parsley, salt, pepper to taste.
Cook on low, stirring occasionally for 8-10 minutes. Be careful and keep an eye on the soup because it will splatter if to thick.