This Weight Watchers cauliflower soup recipe is both filling and easy to make. You can make it in less than 10 minutes including chopping up the vegetables and cooking the soup.
I’ve been experimenting with zero point recipes for my Weight Watcher’s plan now that it’s getting colder. Having vegetable soup over and over again can get pretty boring. Recently, I whipped up a zero point faux potato soup recipe and I love it. It’s filling, has a creamy texture, and is oh so good served piping hot. The secret is to use cauliflower instead of potatoes.
I’ll admit it. I’m not a huge potato soup connoisseur. My friends really love it though. I just don’t like spending 6 to 8 Smart Points on a cup of soup, unless it’s clam chowder. If I’m having potatoes, I want them air-fried and served up like potato chips or French fries. That’s why I substituted cauliflower for the potatoes in this recipe. Why use the points when you can save them for something later?
Weight Watchers Cauliflower Soup Zero Smart Points Recipe
Smart Points: 0
- ¼ cup – Onion
- 1 Tbsp – Minced garlic
- ¼ cup – Carrots
- ¼ cup – Celery
- 1 can – Chicken stock
- 1 bag – Trader Joes Frozen Cauliflower Rice
- ¼ tsp – Parsley
- Salt and pepper to taste
- Sauté the onions, carrots, and celery using 1/8 cup of the chicken stock until the onions are translucent.
- While you’re sautéing the veggies, add the remaining stock to a pot and add the frozen cauliflower in it. Cook until it boils and the cauliflower is soft. Approximately 7 minutes if using frozen riced cauliflower. Longer if you’re using refrigerated cauliflower.
- Add the sautéed vegetables to the cauliflower and chicken stock.
- Blend together using an immersion blender.
- Add parsley, salt and pepper as desired.
- Serve hot.
Weight Watchers Cauliflower Soup Recipe Notes
You don’t need oil to sauté the vegetables. I use the chicken stock and sauté until the onions are translucent. It doesn’t take long.
While the vegetables are sautéing, I begin cooking the frozen cauliflower. Might as well use my time wisely!
When the cauliflower begins to boil, I add my vegetables and cook for a few minutes longer. Then I use my immersion blender to make it nice and creamy. Here’s a link to the immersion blender I use and love!
You can blend the cauliflower soup as long as you want to. I like mine a little lumpy.
Serve it piping hot. It makes a wonderful potato soup alternative!
This Weight Watchers cauliflower soup recipe is not from the company. This is my own recipe. Weight Watchers does not endorse this site. This is a personal blog that’s supported by affiliate links in the articles. If you make a purchase using one of my affiliate links, I may receive a commission. Thank you.