Weight Watchers Cauliflower-Mushroom Soup Recipe • WW Recipes

Roasting the portobello mushrooms, cauliflower and crimson bell pepper brings out a wealthy caramelized taste on this nutrient-packed vegetable soup.

Weight Watchers Roasted Cauliflower-Mushroom Soup Recipe

 

Writer: WW-Recipes.web

Recipe sort: Soup

Delicacies: American

• 2 portobello mushrooms, reduce into 1-inch items
• 6 cups cauliflower florets (2-inch items)
• 1 giant crimson bell pepper, reduce into 1-inch items
• 2 cups chopped onions
• 2 tablespoons plus 2 teaspoons olive oil, divided
• 4 cups decreased sodium vegetable broth
• 1 teaspoon McCormick® Cumin, Floor
• 1 tablespoon McCormick® Thyme Leaves
• ¼ teaspoon McCormick® Black Pepper, Floor

1. Preheat the oven to 450 levels F.
2. Toss the mushrooms, cauliflower and bell pepper with 2 tablespoons of the olive oil.
3. Sprinkle with thyme and cumin, toss till evenly coated.
4. Unfold in a single layer on a baking sheet, and roast, stirring often, for about 15-20 minutes (till the cauliflower is golden brown).
5. In the meantime, warmth the remaining 2 teaspoons olive oil in giant saucepan on medium-high warmth.
6. Add the onions; prepare dinner and stir for about 5 minutes (till softened).
7. Add the vegetable broth, veggie combination and pepper. Carry to a boil.
8. Cut back the warmth to low and simmer, stirring often, for about 10 minutes (till the cauliflower is tender).
9. Ladle into soup bowls and serve.

Energy: 105 Fats: 5 g Saturated fats: 1 g Carbohydrates: 12 g Sugar: 5 g Sodium: 304 mg Fiber: 3 g Protein: 3 g Ldl cholesterol: 0 mg

3.5.3229

What number of Weight Watchers factors in roasted cauliflower mushroom soup recipe?
WW Sensible Factors: 4
WW Factors Plus: 3
WW Outdated Factors: 2

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Initially posted 2018-01-18 05:00:03.