WeightWatchers Roasted Cauliflower-Mushroom Soup Recipe

Weight Watchers Roasted Cauliflower Mushroom Soup Recipe

Roasting the portobello mushrooms, cauliflower and red bell pepper brings out a rich caramelized flavor in this nutrient-packed vegetable soup.


Weight Watchers Roasted Cauliflower-Mushroom Soup Recipe
 
Prep time
Cook time
Total time
 
Roasting the portobello mushrooms, cauliflower and red bell pepper brings out a rich caramelized flavor in this nutrient-packed vegetable soup.
Author:
Recipe type: Soup
Cuisine: American
Serves: 8 servings
Ingredients
  • 2 portobello mushrooms, cut into 1-inch pieces
  • 6 cups cauliflower florets (2-inch pieces)
  • 1 large red bell pepper, cut into 1-inch pieces
  • 2 cups chopped onions
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 4 cups reduced sodium vegetable broth
  • 1 teaspoon McCormick® Cumin, Ground
  • 1 tablespoon McCormick® Thyme Leaves
  • ¼ teaspoon McCormick® Black Pepper, Ground
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Toss the mushrooms, cauliflower and bell pepper with 2 tablespoons of the olive oil.
  3. Sprinkle with thyme and cumin, toss until evenly coated.
  4. Spread in a single layer on a baking sheet, and roast, stirring occasionally, for about 15-20 minutes (until the cauliflower is golden brown).
  5. Meanwhile, heat the remaining 2 teaspoons olive oil in large saucepan on medium-high heat.
  6. Add the onions; cook and stir for about 5 minutes (until softened).
  7. Add the vegetable broth, veggie mixture and pepper. Bring to a boil.
  8. Reduce the heat to low and simmer, stirring occasionally, for about 10 minutes (until the cauliflower is tender).
  9. Ladle into soup bowls and serve.
Nutrition Information
Calories: 105 Fat: 5 g Saturated fat: 1 g Carbohydrates: 12 g Sugar: 5 g Sodium: 304 mg Fiber: 3 g Protein: 3 g Cholesterol: 0 mg

WW Smart Points: 4
WW Points Plus: 3
WW Old Points: 2

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