Weight Watchers Cauliflower Soup Recipes
WEIGHT WATCHERS BROCCOLI CAULIFLOWER SALAD (WW)
I couldn't find a low fat broccoli salad, so I came up with this on my own. 0 points for Weight Watchers. The longer it sits the better it is.
Provided by r_mess
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put broccoli,cauliflower, tomatoes and onion in a large bowl.
- Mix Fat Free Miracle Whip, red wine vinegar, and Splenda until smooth (you may want to add more or less vinegar and Splenda to suit your taste).
- Pour dressing over salad and mix gently until completely combined.
- Chill.
- 0 points for Weight Watchers per serving.
Nutrition Facts : Calories 45.4, Fat 1, SaturatedFat 0.2, Cholesterol 2.9, Sodium 262.9, Carbohydrate 8.7, Fiber 1.5, Sugar 4.9, Protein 1.1
CAULIFLOWER AND/OR BROCCOLI SOUP (WW 0 POINT SOUP)
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!
Provided by Redsie
Categories Cauliflower
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Dice cauliflower and/or broccoli.
- Slice 2 cups carrots, chop 1/2 cup onion.
- In a 5 quart saucepan, add all ingredients except salt and pepper.
- Cover and simmer until vegetables are tender (about 20 minutes).
- 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}.
- Add pureed vegetables and reserved liquid (if you wish for a more liquid soup) back into the pot.
- Add salt and pepper and re-heat.
Nutrition Facts : Calories 53, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.3, Sodium 700.6, Carbohydrate 10.4, Fiber 3.3, Sugar 4.8, Protein 2.7
WEIGHT WATCHERS NO POINTS VALUE VEGETABLE SOUP
Make and share this Weight Watchers No Points Value Vegetable Soup recipe from Food.com.
Provided by tangletowngirl
Categories Vegan
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Put garlic, vegetables, thyme and broth into a large soup pot.
- Cover and bring to a boil over high heat; reduce heat to low and simmer 10 minutes.
- Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
Nutrition Facts : Calories 28.9, Fat 0.3, SaturatedFat 0.1, Sodium 133.3, Carbohydrate 6, Fiber 2, Sugar 2.8, Protein 1.6
1980'S WEIGHT WATCHERS VEGGIE SOUP
I have always loved this hearty vegetable soup and I was delighted to rediscover the recipe. Please note that this recipe serves only 2, so you'll want to double or triple it. Enjoy!
Provided by nursecynthia
Categories Very Low Carbs
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- n a 1 ½ quart nonstick saucepan combine onion and garlic and cook, stirring occasionally, until onion is translucent. Add remaining ingredients except water and stir to combine. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about ½ cup vegetables from saucepan and set aside. In two batches, puree remaining soup in blender container. Return pureed mixture to saucepan, add reserved vegetables, and heat.
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