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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Tuesday, October 22, 2013

Creamy Carrot & Cauliflower Soup

I've been waiting weeks (literally) to make this soup.  Today I had the doors open and there was a nice little chill in the air so it seemed like a good day for it.  While it was cooking, it smelled and looked so good I actually debated whether or not to puree it.....and as you can see, I did.  What a wonderful soup!!!

CREAMY CARROT & CAULIFLOWER SOUP
Makes 6 Servings
1 Serving = 1 PointsPlus™

 
2 TBSP olive oil
1 large yellow onion (chopped)
4 large cloves fresh garlic (minced)
2 tsp Herbs de Provence
4 cups fat-free chicken or vegetable broth
2 cups water
2 pounds carrots (peeled and chopped into @1/2” chunks)
1 large head of cauliflower (trimmed & broken into small florets)
1 TBSP white wine vinegar
sea salt & fresh ground pepper to taste
OPTIONAL: fresh Italian parsley (for garnish)

See the container of cloves? Pretend it's NOT there!
 

Forgot to put the vinegar and CLOVES of garlic in the ingredients picture.
Heat oil in a large Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until they just start turning golden brown.

 
Add the garlic and Herbs de Provence and cook for an additional 2 minutes, stirring frequently.


Add the broth and water. Cover. Increase the heat to high and bring to a boil.



Add the carrots and cauliflower. Reduce heat to medium, cover and simmer until the carrots and cauliflower are very tender, @35 minutes.


Remove from the heat. Using an immersion (stick) blender, puree soup carefully until smooth. OR you can puree small batches in a blender and then return to the pot.



Add the vinegar, salt & pepper. Stir to combine.

Ladle into bowls and garnish with parsley (if you want to).


Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***
 
Later!
Loving Life!
Jan


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