This post is sponsored by Progresso. All opinions expressed are all my own.
I recently had a good friend ask me if I would help her out with some recipes that are healthy, fairly low carb and delicious. Her New Year’s resolution was to lost a little weight and to feel better. I told her I would brainstorm and come up with a few ideas.
Keeping that in mind, during one of my last grocery runs to Wal-Mart I had an idea that I had to try. Progresso has a fantastic line of soups for any palate. I happen to be in love with their Tomato Basil soup – it’s perfect for a weeknight dinner paired with a grilled cheese. Although they’re delicious by themselves I wanted to come up with a new recipe idea using their Light Chicken Noodle Soup.
I love a good challenge.
The typical Shepherd’s Pie is a layered casserole with beef and vegetables in a broth or sauce topped with mashed potatoes and baked.
This one tastes just as indulgent, but sooo much better for the waistline.
That’s not mashed potatoes you’re seeing there – that’s mashed cauliflower.
Yep.
This is SO good. I boiled the cauliflower until it was tender and put it through my food processor with some milk, cream cheese and a few other things. It was so easy.
I had my friend over for dinner the night that I made this and she LOVED it! I was surprised myself – it turned out so much better than I anticipated. The cauliflower was so dense and rich; it added just the right amount of contrast to the soup. It’s a brilliant substitute for potatoes.
You get your veggies and protein, and lots of flavor but less fat and calories.
Get your printable here –
Ingredients
- 1 head cauliflower
- 4 oz reduced fat cream cheese
- 1/2 cup 2% milk
- 1/4 fat free Greek yogurt
- 1/2 cup Parmesan cheese, plus more for topping
- 1 tsp dried thyme
- Salt and pepper
- Progresso Light Chicken Noodle Soup - 1 can per serving
Instructions
- Boil the cauliflower in a large pot filled with water until tender, about 10-12 minutes; drain and roughly chop.
- Add the cauliflower through thyme to a food processor and pulse until smooth, adding salt and pepper to taste.
- Warm the chicken noodle soup in individual bowls or ramekins and spread the whipped cauliflower on top.
- Sprinkle more Parmesan on top and serve.
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This Post Has 2 Comments
I’m impressed. Not because you created something delicious, but because you’ve fooled me into thinking I’m eating as I always have — flavor first, healthy last. It doesn’t hurt that you’ve used Progresso Soup as a main flavor component. (It’s one of the few prepared soups I’ll eat.) Thanks, Shea. I’ll be bookmarking this for sure.
Thanks, Holland! This was so good!