RECIPE: Creamy Cauliflower Soup

Nat's back with another yummy soup recipe to add to your repertoire! This creamy cauliflower soup is a WW recipe and is made with just a few simple ingredients. It's a light yet filling soup and depending on how you make it, it's zero SmartPoints per serving (1⅓ cups) for green, blue and purple.

INGREDIENTS

  • 4 sprays cooking spray

  • 1 cup uncooked sweet onions - finely chopped

  • 3 garlic cloves - medium, minced

  • 2 pounds uncooked cauliflower rice

  • 3 cups water - divided

  • 2 tsps fresh thyme leaves (plus more for garnish)

  • 1 tsp kosher salt

  • ½ tsp black pepper (plus more for garnish)

DIRECTIONS

  1. Spray a Dutch oven with cooking spray (to help keep it at zero points). Heat pan over medium heat. Add onion and garlic to pan; cook 4 minutes until translucent, stirring occasionally to prevent burning.

  2. Add cauliflower rice and 1 cup water. Cover pan, increase heat to medium-high, and cook until tender, 5 to 6 minutes.

  3. Scrape mixture into a blender (or use a handheld blender like Nat and purée the soup within the pot). Add remaining 2 cups water, thyme, salt, and pepper. Blend on high speed until very smooth, about 1 minute. Pour soup into pan (or keep it in the Dutch oven if using an immersion blender) and cook over medium heat until thoroughly heated, about 1 minute. Garnish with additional thyme and pepper (or chilli flakes if you like it spicy like Nitty  💃🏼).

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