WEIGHT WATCHERS CAULIFLOWER SOUP RECIPES

Steps:

• Spray a Dutch oven with cooking spray. Heat pan over medium heat. Add onion and garlic to pan; cook 4 minutes, stirring occasionally to prevent burning.
• Add cauliflower rice and 1 cup water. Cover pan, increase heat to medium-high, and cook until tender, 5 to 6 minutes.
• Scrape mixture into a blender. Add remaining 2 cups water, thyme, salt, and pepper. Blend on high speed until very smooth, about 1 minute. Pour soup into pan and cook over medium heat until thoroughly heated, about 1 minute (or puree soup in pot using an immersion blender). Garnish with additional thyme and pepper.
• Serving size: 1? cups

Steps:

• Preheat oven to 450°F. Line a baking sheet with parchment paper
• Place 4 c cauliflower in a large bowl and coat with cooking spray; toss with 2 tsp curry powder and 1/2 tsp salt. Spread cauliflower on prepared pan; roast, stirring once halfway through, 30 minutes.
• While cauliflower cooks, heat oil in a large soup pot. Add onion and remaining 1/2 tsp salt; cook, stirring often, until slightly softened, 5 minutes. Add garlic, ginger, mustard seed, cumin seed and remaining 1/2 tsp curry powder (or more to taste); cook, stirring frequently, 1 minute.
• Add remaining 4 c raw cauliflower florets and broth to pot; increase heat to high and bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until cauliflower is extremely soft, 15-20 minutes.
• Puree soup in pot using an immersion blender (or puree in batches in a countertop blender); stir in tomatoes and green beans. Cook, uncovered, until green beans are tender, 5-7 minutes. Stir in lime juice and roasted cauliflower; sprinkle with basil.
• Serving size: 1 cup