Weight Watchers Friendly
Weight Watchers Cauliflower Cheese Soup Recipe
A vegetarian appetizer or lunch recipe with vegetable stock, potatoes, onion, carrots, garlic, cheddar cheese, and dill.
MyWW Points: 5 Blue Plan and 6 Green Plan,
5 WW Freestyle Points (Blue plan) and 6 Smart Points.
Low calorie with 164 calories.
We have more Weight Watchers Soup Recipes here,
more Vegetarian Weight Watchers Recipes here,
and more Weight Watchers Appetizer Recipes here!
Tips and Tricks
Stock
Use low-sodium vegetable stock to control the saltiness of the soup. This allows you to adjust the seasoning to your taste.
Potatoes
Choose starchy potatoes like Russet or Yukon Gold. They break down better and help thicken the soup.
Cauliflower
Cut the cauliflower into small, even florets. This ensures they cook evenly and blend smoothly.
Cheese
Grate the cheddar cheese yourself. Pre-shredded cheese often contains additives that can prevent it from melting smoothly.
Garlic
Mince the garlic finely. Smaller pieces of garlic will distribute more evenly throughout the soup, enhancing the flavor.
Cooling
Let the soup cool before blending. Hot liquids can cause pressure build-up in a blender, potentially leading to spills or burns.
Blending
Blend the soup in batches if necessary. Overloading the blender can result in an uneven texture.
Reheating
Heat the soup gently after adding the milk and cheese. High heat can cause the milk to curdle and the cheese to become stringy.
Serving
Serve with a sprinkle of fresh dill or a dollop of sour cream for added flavor and a nice presentation.
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Weight Watchers Cauliflower Cheese Soup
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Equipment
Ingredients
- 4 cups vegetable stock
- 2 cups potatoes chopped
- 1 head cauliflower broken into florets
- 1 cup onion chopped
- 1 cup carrots chopped
- 3 cloves garlic minced
- 1½ cups shredded cheddar cheese
- ½ tsp salt
- ¼ tsp dill
- ¼ tsp dry mustard
- ⅛ tsp white pepper
- ¾ cup milk
Instructions
- In a large pot, add vegetable stock, onion, carrots, garlic, cauliflower, and potatoes.
- Over medium/high heat, bring to a boil and simmer for approx 15 minutes or until tender.
- Remove pot from the stove, let cool approx 20 minutes.
- Using a food processor (or blender) puree.
- Put back in the pot, add salt, mustard, pepper, milk, and cheese. Return to heat, and stir until the cheese is melted.
Notes
Nutrition
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