Broccoli Cheese Soup
Servings: 6
Ingredients
- 1 medium head of cauliflower, trimmed from stalk and chopped into small pieces (about 4 cups)
- 2 medium carrots, trimmed and chopped (about 1 1/2 cups)
- 4 cloves garlic peeled
- 1 small onion, chopped
- 1-2 tsp salt (depends on how salty your stock is)
- 1 tsp thyme
- 1/4 tsp red pepper flakes
- 1 box vegetable stock, 4 cups. (I use Nature's Promise Organics, which is 0 SP. If your stock scans at 1 SP, increase the points per serving to 3).
- I can white beans, rinsed and drained (I used northern beans)
- 2 small heads broccoli, trimmed from stalk and chopped into small pieces (4 cups)
- 1/2 cup almond milk
- 2 tsp dijon mustard
- juice of half a lemon (about 2 tsp)
- 4 oz reduced fat mozzarella cheese (about 1 cup)
- 1/4 cup parmesan cheese
Instructions
- Place cauliflower, carrots, garlic, onion, spices, and stock in a large pot. Cover and bring to a boil, then simmer until veggies are soft, about 15 minutes.
- .Add in beans, then use an immersion blender to blend mixture until smooth. You could use a regular blender, but it's so much easier with an immersion blender.
- Add broccoli to soup and simmer until soft to your liking, about 5-10 minutes. Turn off heat, then use the blender again. I only blend a bit to keep chunks of broccoli in the soup.
- Add in dijon, lemon juice, and cheeses. Mix until cheese is melted. Add more almond milk if the soup is too thick.
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size is 2 cups.
WW Freestyle SmartPoints: 2 for up to 2 cups of soup