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It’s easy to become addicted to this soup. Not only is it delicious and satisfying, it’s low fat, low cal and whips up in about 30 minutes! Weight Watchers friends, this soup has one point per one cup serving.

Prep time: 5 minutes
Total time: 35 minutes
Makes six cups

2 TBSP butter (or olive oil) 1 small onion, coarsely chopped (about 1 cup)
1 small head cauliflower (about 1 1/4 pounds), cut into 1″ florets
2 cups low-sodium chicken broth
2 cups water
2 1/2  TSP coarse salt
1/4 TSP freshly ground pepper
1 bunch watercress, thick stems removed OR 2 cups arugula*
fresh chives (optional)
nasturtium flower** (optional)

Melt butter (or heat olive oil until shimmering) in a medium saucepan over medium low heat. Add onion and cook, stirring occasionally, until soft and translucent. Add cauliflower, stock, water, salt, pepper. Bring to a boil, cover and reduce heat. Simmer until cauliflower is tender, about 15 minutes. Remove from heat. Stir in watercress (or arugula). Working in batches, puree in a blender, or use a stick blender to puree right in the pan. Serve. Garnish with a spring of watercress, chopped chives or nasturtium flower.

* When shopping for watercress this time, my only option was a live plant in a plastic sleeve with a bit of water in the bottom. In sorting thru the bags for the greenest bunch, I inadvertently bought a live arugula. Decided to use it anyway, and really enjoyed the peppery flavor the arugula added to the soup.

** I planted nasturtiums in a big clay pot by my back door for the first time this year. Their perfectly round, variegated leaves look so happy, and the bright blooms last all summer. And I was pleasantly surprised to see my nasturtiums still blooming even after several frosty nights. Pretty, edible, long-lasting. This one is a keeper!

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