1mediumzucchini halved and cut into 1-inch chunks (about 5 ounces)
2teaspoonsfresh lemon juice
¾teaspoonsalt
¼teaspoondried thyme leaves
Dash each ground allspice and ground nutmeg
Instructions
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.
Recipe Notes
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