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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (373g) Recipe makes 6 servings |
||
| Calories 49 | ||
| Calories from Fat 5 | (10%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.6g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 551mg | 22% | |
| Potassium 404mg | 11% | |
| Total Carbohydrate 9.9g | 3% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 4.7g | ||
| Protein 2.6g | 5% | |
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Cauliflower And/Or Broccoli Soup (Ww 0 Point Soup)
By: Redsie
Oct 15, 2006
Delicious soup to use leftover broccoli or cauliflower. I have used both - alone and together. It's easy and 0 point if you are following the Weight Watchers plan!
SERVES 6
Ingredients
- 6 cups water
- 5 cups cauliflower or broccoli
- 2 cups carrots
- 1/2 cup onion
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 chicken bouillon cubes or 4 tablespoon chicken bouillon powder
- salt & pepper
Directions
1
Dice cauliflower and/or broccoli.2
Slice 2 cups carrots, chop 1/2 cup onion.3
In a 5 quart saucepan, add all ingredients except salt and pepper.4
Cover and simmer until vegetables are tender (about 20 minutes).5
Strain off and reserve most of the liquid. Place vegetables in a food processor and puree. {OR mash vegetables, still in pan with potato masher til of desired consistency}.6
Add pureed vegetables and reserved liquid (if you wish for a more liquid soup) back into the pot.7
Add salt and pepper and re-heat.
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- Course > Soups
- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Cauliflower
- Preparation > Time to Make > < 60 mins
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: Chef #1283429
On Jun 4, 2009
My husband and I LOVED this soup! I used half broccoli and half cauliflower, but I didn't have any carrots. I also added a large clove of garlic to the recipe. My husband couldn't believe the soup was fat-free and dairy-free, because it was so smooth and creamy. It's a tasty soup with very little calories!
From: Addelyn's Baking Mama
On May 10, 2009
I love this! It's very versatile. I didn't use the bouIion and I added a cup of sliced celery and used half low-sodium chicken broth and half water for the liquid. I also pureed all the celery and about 3/4 of the carrots and added some garlic powder and onion powder. This is a great way to use what you find at your local farmer's market and adjust it to your own tastes. Thanks for sharing!
From: Chef #426780
On Mar 2, 2007
This soup is awesome! Ive made both cauliflower and broccoli based, and it is SO tasty, and completely guilt free! I throw in chopped up asparagus and various other vegetables to switch it up a bit and keep it interesting each time. I also like to put in a small amount of fat free sour cream, it gives it a richer and more buttery flavor. Delicious! Highly recommended to any dieter.
From: COSMOCHEF
On Dec 8, 2007
This is a great soup. I make it once a week. I usually ommit 2 cups of water and add 2 cups of low fat milk instead. yo shold also try it with some cheddar! Thanx for the recipe...
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