Cauliflower Soup

Ingredients

• 2 cups cooked cauliflower florets
• 2/3 to 3/4 cup low-sodium chicken broth, divided
• Dash garlic powder
• Dash black pepper
• 1 ounce reduced-fat cream cheese (Neufchâtel)
• ⅓ cup plain nonfat Greek yogurt
• 2 slices lower-sodium, less-fat bacon, crisp-cooked and crumbled
• 1 teaspoon snipped fresh parsley
• ¼ teaspoon lemon zest

Directions

1. In a blender or food processor, combine cauliflower, 2/3 cup broth, garlic powder and pepper. Cover and blend until smooth.
2. 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.
3. To serve, top soup with yogurt, bacon, parsley and lemon zest.