Cream of Chicken Soup from Tina MacDonald

4 cups chicken stock (for a stronger flavour, add 1 tsp. Knorr chicken stock powder)
1 ½ cup cooked chicken, diced
1 tsp. onion powder
1 cup pureed cooked cauliflower
2 egg yolks
3 oz. cream cheese
1 cup heavy cream
Salt and freshly ground pepper to taste

Bring stock, chicken, and onion powder to a simmer. Meanwhile, whirr cauliflower, cream cheese, egg yolks and heavy cream in blender. Add to stock mixture, and gently simmer until soup thickens slightly. Sprinkle with paprika for garnish and serve. Makes about 8 1 cup servings.

Total recipe: 1,560 calories and 17.4 grams of carbs and 3.8 grams fibre
Per serving: 195 calories and 2.17 carbs with 0.44 grams fibre per serving. (assumes 0 carbs for the stock).