NUTRITION INFORMATION

(1 cup)

120 Calories

19g Carbs

3g Fat

5g Protein

2g Sugar

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1 carb serving

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INGREDIENT LIST

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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

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INSTRUCTIONS

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• 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!