Weight Watchers Cauliflower and Zucchini Soup Recipe
A simple yet delicious soup with just 69 calories that works with the Simply Filling technique.
Servings: 4
Equipment
Ingredients
- 1 medium head cauliflower (about 1-1/2 pounds)
- 3 cups water or vegetable broth
- 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 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
Serving size: 1/4th recipe
WW Points: 0
Check your WW Points for this recipe and track it in the WW app.
(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.
(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
Serving: 1/4th of recipe | Calories: 69kcal | Carbohydrates: 15g | Protein: 52g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1230mg | Potassium: 729mg | Fiber: 4.6g | Sugar: 7g | Vitamin A: 5940IU | Vitamin C: 82mg | Calcium: 61mg | Iron: 1mg