WW Recipe of the Day: WW Cauliflower Zucchini Soup
(69 calories | 0 0 0 myWW *SmartPoints value per serving)
I'm constantly amazed at how delicious simple homemade vegetable soups—like this Cauliflower and Zucchini Soup—are. And how easy to make.
If I had to limit myself to one winning weight loss strategy I think it would be soup.
So many studies confirm what I have discovered - eating soup helps you lose weight and keep it off. It's nourishing and satisfying and can fill you up on minimal WW Points.
Did you know that the term "supper" is derived from the French "souper," the evening meal that tended to be lighter and often consisted of soup?
Until recent times, the evening meal was the lighter of the two meals of the day; a soup, or sop, would be a typical evening dish. The name of the meal evolved to souper, than supper.
The Skinny on Cauliflower Zucchini Soup
We have adopted this approach to eating at least a few evenings a week. Instead of a large multi-dish "dinner" we opt for soup with a little salad and/or bread. It seems like I never get that "stuffed" feeling when we eat this way and I'm able to sleep better.
I found this vegetarian cauliflower and zucchini soup recipe in an old Weight Watchers 365-Day Menu Cookbook which dates back to 1981. The lemon juice really perks it up. I used vegetable broth instead of water, which deepened it's color.
According to my calculations, each serving has just 69 calories and:
0 *SmartPoints (Green plan)
0 *SmartPoints (Blue plan)
0 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
If you've made this Dairy-Free Vegetable Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Weight Watchers Cauliflower & Zucchini Soup Recipe
- 1 medium head cauliflower (about 1-½ pounds)
- 3 cups water or vegetable broth
- 1 cup sliced carrots
- 1 cup sliced celery
- ½ bay leaf
- 1 medium zucchini halved and cut into 1-inch chunks (about 5 ounces)
- 2 teaspoons fresh lemon juice
- ¾ teaspoon salt
- ¼ teaspoon dried thyme leaves
- Dash each ground allspice and ground nutmeg
- Chop up ¾ of the cauliflower. Break the remainder of head into florets and set aside.
- In a medium saucepan combine the chopped cauliflower, water, carrots, celery and bay leaf. Cover and bring to a boil. Lower the heat and simmer 30 minutes. Remove from the heat.
- Transfer the mixture to a blender and whirl until smooth then pour back into the saucepan.
- Add the remaining cauliflower florets, zucchini, lemon juice, salt and spices. Simmer, uncovered, stirring occasionally, until the vegetables are tender, but not mushy, about 20 minutes.
*PersonalPoints® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Weight Watchers Friendly Zucchini and Cauliflower Soup Recipes
- Favorite Recipes with 0 Freestyle SmartPoints (Simple Nourished Living)
- Skinny Zucchini Soups (Simple Nourished Living)
- Easy Broccoli Cauliflower Soup (Simple Nourished Living)
- Jamie Oliver Vegetable Soup with Beans (Simple Nourished Living)
- Cream of Zucchini Soup (SkinnyTaste)
- Cauliflower Soup (Slender Kitchen)
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