i just started full liguids yesterday and looking for some variety in creamy soups, high in protein and no flour to thicken as I am gluton intolerant. Invented this on my first try out and turned out quite well. Allthough it was a more of a puree, but you could easily add another cup of broth to thin it out.. Still wondering about added seasonings, plan to try some with each of the eight servings I go t out of it:
15 oz frozen cauliflower
1 cup low sodium chicken broth
7 oz soft silken tofu cut into cubes
1 cup fat free cheddar cheese.
Bring caulifower and broth to a boil, cover, simmer for 10-15 minutes or until caulfower is very soft.
Remove from heat
You can then add the tofu and cheese, and blend away until smooth-the easiest way is to just use a stick blender. Add more broth if needed to make desired consistency.
Nutrition if devieded into 8 1/2 cup servings:
Fat 0.7 gm
Charbohydrate 4 gm
Protein 7 gm