QUICK CAULIFLOWER SOUP or QUICK BROCCOLI SOUP

Hands-on time: 15 minutes
Time-to-table: 25 minutes
Serves 4

• 4 cups chicken broth


• 1 tablespoon olive oil
• 1 large onion, chopped (about 2 cups)
• 2 dried bay leaves
• 1 head cauliflower OR 1 pound of broccoli crowns and stems, chopped into small pieces (or frozen cauliflower or broccoli)
• Salt and pepper to taste

Heat broth to a boil in microwave.

Meanwhile, heat a large pot on medium high. Heat olive oil, then add the onion and bay leaves, stirring to coat with fat. Cook until onions begin to soften and turn gold, stirring often.

Add cauliflower or broccoli, stirring to coat with oil and onion flavor. Let cook, turning occasionally for 1 - 2 minutes. Stir in hot broth. Cover and cook for 5 – 10 minutes or until the vegetables are fully cooked. Remove the bay leaves.

Transfer a third of the hot mixture (see ALANNA’s TIPS) to a food processor or blender. Puree until smooth while continuing to cook the rest. Repeat with another third, then the final third.

Season to taste and serve topped with a small spoon of low-fat sour cream or croutons. Or both!

NUTRITION ESTIMATE Per Serving 96 Cal (28% from Fat); 3g Tot Fat; 13g Carb; 4g Fiber; 533mg Sodium; 0mg Cholesterol, Weight Watchers 1 point

recipe via kitchenparade.com