zero weight watcher points
Source: weight watchers
Preheat oven to 450. Line a baking sheet with parchment paper.
Place 4 cups cauliflower in a large bowl and coat with cooking spray; toss with 2 tsp. curry powder and 1/2 tsp. salt. Spread cauliflower on prepared pan; roast, stirring once halfway through, 30 minutes.
While cauliflower cooks, heat oil in a large soup pot. Add onion and remaining 1/2 tsp. salt; cook, stirring often, until slightly softened, 5 minutes. Add garlic, ginger, mustard seed, cumin seed and remaining 1/2 tsp. curry powder (or more to taste); cook, stirring frequently, 1 minute.
Add remaining 4 cups raw cauliflower florets and broth to pot; increase heat to high and bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until cauliflower is extremely soft, 15-20 minutes.
Puree soup in pot using an immersion blender (or puree in batches in a countertop blender); stir in tomatoes and green beans. Cook, uncovered, until green beans are tender, 5-7 minutes. Stir in lime juice and roasted cauliflower; sprinkle with basil.
Serving size: 1 cup
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 41 | ||
Calories from Fat: 9 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 490.9mg | 17 % | |
Potassium 374.7mg | 10 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 3.7g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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