Ingredients

• 6 cup water
• 5 cup cauliflower, or broccoli
• 2 cup carrot
• 1⁄2 cup onion
• 1 tsp dried oregano
• 1 tsp dried basil
• 4 chicken bouillon, cubes or 4 tablespoons powder
• 1 salt
• 1 black pepper

Directions

1. Dice cauliflower and/or broccoli.
2. Slice 2 cups carrots, chop 1/2 cup onion.
3. In a 5 quart saucepan, add all ingredients except salt and pepper.
4. Cover and simmer until vegetables are tender (about 20 minutes).
5. Strain off and reserve most of the liquid. Place vegetables in a food processor and puree. {OR mash vegetables, still in pan with potato masher til of desired consistency}.
6. Add pureed vegetables and reserved liquid (if you wish for a more liquid soup) back into the pot.
7. Add salt and pepper and re-heat.

Per serving: 2 SmartPoints; 1 PointsPlus; 0 POINTS (old)

Serving Size: 1 (385 g)

Servings Per Recipe: 6