WEIGHT WATCHERS 4 Points Plus+ CAULIFLOWER PARMESAN SOUP

INGREDIENTS

2 cups whole wheat bread, cubed
4 tsp olive or canola oil, divided
1 large onion, sliced (2 cups)
2 cloves garlic, minced
1 medium baking potato, peeled and diced
2 (14 oz) cans reduced sodium chicken broth
1/2 cup water
1 (16 oz) pkg frozen cauliflower
1/2 cup 1% milk
Pinch of cayenne pepper
6 tbsp grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 350 F.

2. Toss together bread cubes with 2 tsp of the oil in a medium bowl.

3. Spread in a small baking pan and bake, stirring once or twice, until crisp, 20 to 30 minutes. Meanwhile,
heat remaining 2 tsp oil in a Dutch oven or soup pot over medium heat. Add onion and cook, stirring often until softened but not browned, (2 to 3 minutes). Add garlic and cook, stirring 30 seconds. Add potato and stir to coat. Pour in broth and water and bring to a simmer over medium high heat.

4. Cover and cook 5 minutes. Add cauliflower and cook uncovered, stirring occasionally until
vegetables are tender, 10 to 15 minutes.

5. In batches, puree soup in a blender or food processor. (Use caution when blending hot liquids;
fill container no more than 2/3 full and secure lid firmly with a kitchen towel while blending).

6. Return soup to pot. Stir in milk and cayenne pepper and heat through. If soup seems too thick, thin it
with a little extra milk or water.

7. Top each serving with a sprinkling of cheese and croutons.

Yield: 6 (1 cup servings)

Weight Watchers Points Plus = 4 per serving

Nutrition Information
Calories 170
Fat 5 g
Cholesterol 5 mg
Sodium 480 mg
Fiber 7 g
Carbohydrates 21 g
Protein: 13 g