93 Cals 6 Protein 12 Carbs 3 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS (7 CUPS)
COURSE:Soup
CUISINE:American
Cold winter nights call for hot soup. This cauliflower watercress soup is healthy and light, with a creamy texture from the cauliflower that”s perfect served with a crispy whole grain piece of bread and a drizzle of olive oil on top, yet it’s light enough to serve with a sandwich or a first course.
INGREDIENTS
1 tbsp butter
1/2 cup chopped onions
1 tbsp unbleached flour, all purpose is fine too
4 cups reduced sodium chicken broth, vegetarians can use vegetable broth
1 medium head cauliflower, chopped (about 1 1/2 lbs florets)
4 cups watercress, 3 oz
kosher salt and pepper to taste
INSTRUCTIONS
In a medium nonstick saucepan, melt the butter over low heat.
Add the onions and saute until soft, about 3 minutes.
Add the flour and stir about 1 to 2 minutes.
Add the chicken broth and cauliflower and increase heat to medium-high.
Bring to a boil, then cover and simmer over medium-low until vegetables are tender (about 20 minutes.)
Add the watercress until wilted, about 1 minute and puree with an immersion blender until smooth.
Season with salt and pepper to taste.
Serving: 13/4 cup, Calories: 93kcal, Carbohydrates: 12g, Protein: 6g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 623mg, Fiber: 4g, Sugar: 1gBlue Smart Points:2Green Smart Points:2Purple Smart Points:2Points +:2