CREAMY CARROT & CAULIFLOWER SOUP
Makes 6 Servings
1 Serving = 1 PointsPlus™
2 TBSP olive oil1 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. ***