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Cauliflower Watercress Soup
Nb persons: 0
Yield: 7 cups
Preparation time:
Total time:
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| This recipe was inspired from someone who tweeted me the idea to add watercress to my Dad's cauliflower soup. Such a great way to incorporate watercress into soup which is considered a superfood. It's rich in fiber, anti-oxidants, vitamin C, beta-carotene, folate, potassium, calcium, phosphorous and iron and adds a bright green color to this soup. Cauliflower Watercress Soup Skinnytaste.com Servings: 4 • Size: 1 3/4 cup • Old Points: 1 • Weight Watcher Points+: 2 pt Calories: 93 • Fat: 3 g • Carb: 12 g • Fiber: 4 g • Protein: 6 g • Sugar: 1 g Sodium: 623 mg • Cholest: 8 mg 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 | |
| pepper to taste | |
Directions:
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.
Makes 7 cups
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