California Medley Soup

Makes 12 servings

This is a great soup to make when you have a lot of veggies lying around the house. (vegging)

The only source of WW points in this recipe is the cheese.  Use whatever kind you have and calculate the points yourself!

4 cups water
4 cubes chicken bouillon
2 heads cauliflower
1 Vidalia onion, chopped
1 bunch celery, diced
1 pound mini carrots, sliced
2 ounces pepper jack cheese (adds some kick)
2 cups cheese
1 head broccoli, chopped

  1. Place water, bouillon, and cauliflower in a large stockpot.
  2. Cover pot and cook at medium heat until cauliflower becomes mushy and separates (this makes it sort of creamy)
  3. Lightly sauté onion in a separate pan.
  4. Add onion and celery to soup broth. Cook about 20 min.
  5. Add carrots.
  6. Add cheeses. Cook and stir until melted.
  7. Add broccoli.
  8. If there is not enough broth for all of the ingredients, add more water and bouillon (ratio: 1 c. water to 1 cube).
  9. Consistency of soup should be mostly brothy with a little bit of creaminess. Do not add more cheese to make creamier.
  10. Cook until broccoli is cooked but not mushy.
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This entry was posted in April, Soup, Vegetable, Vegetarian, Weekly Meal Plan and tagged , , , , . Bookmark the permalink.

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