So there’s a lot of bang for your buck with this hack. I take a can of low calorie Progresso soup, for example, Santa Fe, which is 150 cal per can, and I add pre-blended cottage cheese, usually about half a cup and then stir super well till it is smooth. The cottage cheese makes the soup so much more filling, and add some body as well.
by abbiewhorent
3 Comments
I do the same but instead of cottage cheese I add meat or rice or something
I do this, too. Works really well in vegetable soups where you would usually add some kind of cream for substance. Tested successfully in tomato, cauliflower and broccoli soup.
This is how I make potato soup, with blended cottage cheese instead of heavy cream. Chicken broth, potatoes, onions, garlic, nonfat milk, and cottage cheese, all blended. Add some spices and roasted carrots and broccoli and it’s low cal and high protein while still tasting like traditional starchy, creamy potato soup.