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WW Recipe of the Day: Low Calorie Cauliflower Zucchini Soup
This Weight Watchers Friendly Cauliflower and Zucchini soup is a delicious Zero Points bargain that works for Simply Filling too.
I am 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 management 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.
Recipe Notes
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 am able to sleep better.
I found this vegetarian cauliflower and zucchini soup recipe in an old Weight Watchers 365-Day Menu Cookbook (affiliate link) which dates back to 1981. The lemon juice really perks it up. I used vegetable broth (affiliate link) instead of water, which deepened its color.
How Many Calories and Weight Watchers Points in this Cauliflower Zucchini Soup?
According to my calculations, each serving has just 69 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
0 SmartPoints (Green plan)
0 SmartPoints (Blue plan)
0 SmartPoints (Purple plan)
2 PointsPlus (Old plan)
If you’ve made this Dairy-Free Low Fat 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 and Zucchini Soup Recipe
Equipment
Ingredients
- 1 medium head cauliflower (about 1-1/2 pounds)
- 3 cups water or vegetable broth (affiliate link)
- 1 cup sliced carrots
- 1 cup sliced celery
- 1/2 bay leaf
- 1 medium zucchini halved and cut into 1-inch chunks (about 5 ounces)
- 2 teaspoons fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon dried thyme leaves
- Dash each ground allspice and ground nutmeg
Instructions
- Chop up 3/4 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 (affiliate link) 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 0 SmartPoints (Green plan) 0 SmartPoints (Blue plan) 0 SmartPoints (Purple plan) 2 PointsPlus (Old plan) The lemon juice really perks it up. I used vegetable broth instead of water, which deepened its color.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Weight Watchers 365-Day Menu Cookbook (affiliate link)
