RECIPE - Quick Cauliflower Soup or Quick Broccoli Soup

Hands-on time: 15 minutes
Time-to-table: 25 minutes

4 cups vegetable broth
1 large onion, chopped (about 2 cups)
2 dried bay leaves
1 head cauliflower OR 1 pound of broccoli crowns and stems, chopped into small pieces (or frozen cauliflower or broccoli)
Salt and pepper to taste

Heat a large pot on medium high. "Saute" onion and bay leaves in a small amount of additional vegetable broth. Cook until onions begin to soften and turn gold, stirring often. Add more broth if necessary to keep the onion from sticking to the pot.

Add cauliflower or broccoli, adding more broth if necessary. Let cook, turning occasionally for 1 - 2 minutes. Stir in broth and bring to a boil. Lower heat and cover and cook for 5 – 10 minutes or until the vegetables are fully cooked. Remove the bay leaves.

Transfer a third of the hot mixture to a food processor or blender. Puree until smooth while continuing to cook the rest. Repeat with another third, then the final third.

Try using different spices with this recipe - I find that curry works well with the cauliflower version!

Makes 4 servings.

NUTRITION ESTIMATE Per Serving 86 Cal; 0g Tot Fat; 13g Carb; 4g Fiber; 390mg Sodium; 0mg Cholesterol, Weight Watchers 1 point