(1 cup)

120 Calories

19g Carbs

3g Fat

5g Protein

2g Sugar

1 carb serving


Serves 5


1 bag (2.5 cup) cauliflower rice

12 baby yellow potatoes 

1/4 yellow onion, diced

1/3 cup green onion, chopped

2 slices bacon, diced

1 tsp minced garlic

1 1/2 tsp sea salt

1 tsp paprika

1 tsp parsley

2/3 cup canned coconut milk lite

1 cup reduced sodium chicken broth

1 cup water 

Pepper to taste


  • Start by steaming cauliflower rice. I would get a Steamers bag for ease.

  • Place baby potatoes in microwave safe bowl and heat for 4 minutes.

  • When rice is done, combine in blender or food processor with coconut milk, chicken broth, salt, paprika and parsley. Blend until completely thick and smooth.

  • In a large pot, saute bacon pieces, garlic, green and yellow onion until bacon is fully cooked. 

  • Once potatoes are cooked and cooled, cut in fourths. Add half to cauliflower sauce and save half for chunks in soup

  • Blend sauce one more time until potatoes chunks are gone

  • Add sauce to bacon mix along with remaining potatoes.

  • Add 1 cup water and pepper. Stir well and allow to sit on "Low" heat for 15-20 minutes.

  • Finish with desired toppings and enjoy!