I love this! It's very versatile. I didn't use the bouIion and I added a cup of sliced celery and used half low-sodium chicken broth and half water for the liquid. I also pureed all the celery and about 3/4 of the carrots and added some garlic powder and onion powder. This is a great way to use what you find at your local farmer's market and adjust it to your own tastes. Thanks for sharing!
It's a good soup but I altered it to kick it up a notch for my liking. Without substantially altering its WW Zero point status, add 2T of apple cider vinegar to give it a little tang, 1 t of thyme and a few cloves minced garlic (sauteed in with the onions first before boiling up the lot) to bring it up. I used cauliflower and broccoli in mine 2:1 ratio. I'm thinking I would leave out the broccoli and just go cauliflower next time. Also to give it cheesy goodness without the calories and fat of cheese, think about sprinkling on a tablespoon or so of nutritional yeast flakes (about 10 cals) to garnish.
This was just okay for a basic start to broccoli soup. I used chicken broth instead of water and boullion. I found I needed to add quite a few things to make it tasty. I added a clove of garlic, bay leaf, 1/2 can of diced tomatoes with green chillies and some asparagus oops and 2 T of red wine. Still low cal but so much more flavor.
Very good soup. I used broccoli. Just starting the 17 day diet and I could totally eat this soup daily. Thanks!
Wow! I made my soup with cauliflower and it was incredible! Hard to believe it's 0 points. I threw all the ingredients in the crock pot and let it simmer on low all day and then pureed it in the blender. I will definitely make again and can't wait to try it with the brocolli.
I was very pleased with this weight watchers soup! It was sweet from the carrots and I used roasted broccoli no cauliflower. Add fresh herbs at blending time. Skipped the bouillion. I did have leftover onion soup that I added in place of the onions. Thats for keeping me healthy!
We loved this! Really quick and easy to prepare. My only change would be to use a little less bullion next time, it was a tad salty. Loved everything else about it, it was really light, but filling. I also liked that the flavors weren't complicated by too much seasoning. Thanks for posting this great keeper recipe.
I really enjoyed this simple, flavorful soup! I used all cauliflower and did use the boullion cubes. While I loved the saltiness the boullion gave the soup, I will use reduced sodium chicken broth next time to keep my sodium in check. I cannot wait to try this recipe using broccoli. Thank you so much for sharing this delicious and versatile recipe!
A filling soup that is much more than the sum of its parts. (I made it with cauliflower.) Don't be afraid to tweak the recipe to suit your taste and what you have on hand! But definitely heed the directions and don't add any salt until the soup is cooked, and taste it first. With the bouillon, the puree will likely be salty enough already.
Loved this recipe !!! Delicious, very easy and so healthy. I used both a head of broccoli and a head of cauliflower and after simmering, cooled and pureed in the blender. Froze the leftovers and when reheating added chopped steamed broccoli for even more vitamins.