Recipe by cylee
If you are looking for the "creamiest" creamed soup, don't go here...If you're looking for a satisfying "cream-style" soup that fits the Weight Watcher's plan, this works! I developed this when i couldn't find a soup that satisfied my desire for creaminess and was within my limited WW points. Hope you enjoy. **Note: I "estimate" amounts of all vegetables, based on what I have on hand. More or less of anything won't hurt, but don't skimp on potatoes, they play a major role in the body of the soup. Points noted allows for 1 1/2 large baking potato. I've also estimated timing, as I typically get the soup "done" and then let it simmer on WARM for a while to allow the flavors to develop. Hope you enjoy!
- 1⁄4 cup sherry wine
- 1 cup onion, chopped
- 2 bay leaves
- 2 cups broccoli florets, chopped (florets from 3 stalks)
- 2 cups broccoli stems, chopped (about 3 stalks, you can add cauliflower stalks, too!)
- 2 cups cauliflower, chopped (about 2/3 head)
- 2 cups fresh spinach (loosley packed)
- 6 cups water
- 1 1⁄2 tablespoons all purpose Greek seasoning (I use #61579)
- 1 1⁄2 lbs potatoes, medium dice
- 2 chicken bouillon cubes
- 1⁄2 cup low-fat Mexican cheese, shredded (optional)
Directions See How It's Made
- Cook onions and bay leaf in sherry, covered on medium-low heat until tender. The slower you cook, the more savoury the taste! When onions are tender, add greek seasoning.
- Meanwhile, chop cauliflower and broccoli, separating florets and stalk. Chop stalk into small dice.
- Place broccoli and cauliflower florets into boiling water and cook just until tender, but broccoli is still vibrant green. Drain and reserve cooking water.
- Pour the reserved water into the pot with onions. Add chopped broccoli stalk, boullion cubes and potatoes and bring to boil over medium heat, stirring some. Reduce heat slightly, cook, covered for about 20 minutes or until stalk and potatoes are tender. Add spinach and cook for another 5 minutes. Remove bay leaves.
- Remove about half the soup to food processor and process until smooth.(I typically add some of the florets to the portion to be pureed). Return to pan and add broccoli and cauliflower florets and continue to cook until desired consistency. **Note: I find that to have a "creamier" taste, soup needs to cook for a while, but I like it immediately after addition of broccoli and cauliflower). Additional cooking time will further soften the florets.
- Serve in bowls, add squeeze of lemon and shredded cheese if desired (but don't forget to add points for the cheese!