Where are my soup lovers at? This 1 Point Cauliflower Soup is simply lovely. 
For more delicious Weight Watchers™ friendly recipes, see my W.W. recipes page here. 

I’ve always been a fan of soup.  

My favorite winter meal definitely involves a bowl of hot, steamy soup. 

This post contains affiliate links. For more information, click here to view my disclosure page. As an Amazon Associate, I earn from qualifying purchases.

I don’t usually discriminate when it comes to soup, but I do love the creamy ones the most. 

There’s a problem with creamy soups, though. 

They’re usually filled with FAT.

This 1 Point Cauliflower Soup is creamy, tasty, satiny and will keep you coming back for more without any guilt. 

Cauliflower is really gaining popularity as a waist-friendly food. 

People are subbing cauliflower in for pizza crust and loving it!

I need to try that again. 

I tried that once and it didn’t turn out well. 

I think it’s because I didn’t squeeze enough of the water out of the cauliflower.

What is it about soup?

It’s so comforting. 

I’m always cold this time of year, so I think a lot of the appeal for me is the warmth. 

Cauliflower is filled with fiber too, which makes this soup filling.

The cauliflower in this 1 Point Cauliflower Soup definitely will help keep you full while keeping the points low. 

I added chicken broth to the soup for a little flavor kick which ended up being great. 

I garnished mine with some Frank’s Red Hot, a dash of cheese and green onions. 

The possibilities of garnishes are really endless.

This recipe is very easy to make. 

You basically just cook the cauliflower, add the liquids and other ingredients, let it cook, then blend it. 

This recipe calls for leeks. 

Leeks are a neat vegetable. 

I love onions, so any relative of the onion is a friend of mine. 

Leeks are the vegetable that look like a giant green onion or scallion. 

They grow in sandy soil so it’s extremely important to wash the leeks to get all of the sand out. 

Nobody wants sandy cauliflower soup. 

The leeks add a sweet, light onion flavor to the soup. 

To clean the leeks, I cut off the tops of the vegetable.

The dark green leaves are tough and aren’t very flavorful. 

I cut off the root part of the vegetable, sliced it up and put it in a bowl of cold water. 

Then I swished the leeks around in the water to help remove any sand that might be in the vegetable. 

The sand will fall to the bottom of the bowl, leaving you with clean leeks. 

Make sure you DO NOT use a strainer to drain the water.

If you dump the bowl of water into a strainer, the sand from the bottom with fall on top of the already cleaned leeks. 

Just use your (clean) hands to remove the leeks from the water and place into a strainer to drip dry. 

The sand will stay in the bottom of the water bowl and away from your food. 

The best part about this soup is that it reheats well. 

After a long day and coming home in a cold, dark night, a bowl of soup is only minutes away if you reheat on the stove or microwave. 

My family really enjoyed this soup. 

If you garnish your soup, make sure that you count the points for the garnish. 

One more tip: make sure to cook the cauliflower until it’s tender. 

It really makes a difference when you blend it. 

Let me know how you like it! 

It’s one of our favorites here now.

I think you will end up making it again, and again, and again. 

1 Point Cauliflower Soup 

1 WW Personal Points™ per serving

*** For the most accurate point count, put this recipe in your W.W. app recipe builder. WW Personal Points™ is personal to every person, so your points may vary. ***

Serving size is 1 cup. 

This recipe makes 8 servings. 

Ingredients:

2 pounds cauliflower, cleaned and cut into pieces
2 TBSP light butter with canola oil 
1 leek, trimmed, cleaned, and sliced into thin half moons
1 medium onion, diced
2 1/2 cups water
2 cups of this ingredient 
Salt & pepper

Directions:

Using a pairing knife, cut off any black spots on the cauliflower.
Remove the stem and green leaves.
Cut cauliflower into chunks. Rinse with water, set aside.
Cut thick green leaves and roots off of the leek.
Cut in half lengthwise, then cut each have into thin half moons.
Place leeks in a bowl of cold water.
Swish around with your hands to help the sand and dirt fall to the bottom of the bowl.
Remove leeks with your hand and place in a strainer. Set aside.
Melt butter in a soup pan over medium heat.
Add leeks, onion, and 1 teaspoon salt.
Cook until onions are see through.
Increase heat, add water and chicken broth, half of the cauliflower and bring to a boil.
Reduce to a simmer and cook for 15 minutes.
Once cauliflower has cooked down a bit, add the rest of the cauliflower.
Simmer until all cauliflower is soft and tender.
Transfer soup to a blender and puree until smooth.
Return to the soup pan, add salt and pepper to taste.
Serve immediately with garnish of your choice.

For more delicious Weight Watchers™ friendly recipes, see my W.W. recipes page here. 

Continue to Content

Yield: 8

1 Point Cauliflower Soup

Print

This creamy, guilt free Weight Watchers Cauliflower Soup will have you coming back for more. Made with leeks, this soup is full of flavor and is far from bland.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 pounds cauliflower, cleaned and cut into pieces
• 2 TBSP butter
• 1 leek, trimmed, cleaned, and sliced into thin half moons
• 1 medium onion, diced
• 2 1/2 cups water
• 2 cups chicken broth
• Salt & pepper

Instructions

1. Using a pairing knife, cut off any black spots on the cauliflower.
2. Remove the stem and green leaves.
3. Cut cauliflower into chunks. Rinse with water, set aside.
4. Cut thick green leaves and roots off of the leek.
5. Cut in half lengthwise, then cut each have into thin half moons.
6. Place leeks in a bowl of cold water.
7. Swish around with your hands to help the sand and dirt fall to the bottom of the bowl.
8. Remove leeks with your hand and place in a strainer. Set aside.
9. Melt butter in a soup pan over medium heat.
10. Add leeks, onion and 1 teaspoon salt.
11. Cook until onions are see through.
12. Increase heat, add water and chicken broth, half of the cauliflower and bring to a boil.
13. Reduce to a simmer and cook for 15 minutes.
14. Once cauliflower has cooked down a bit, add the rest of the cauliflower.
15. Simmer until all cauliflower is soft and tender.
16. Transfer soup to a blender and puree until smooth.
17. Return to the soup pan, add salt and pepper to taste.
18. Serve immediately with garnish of your choice.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 65Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 313mgCarbohydrates 7gFiber 3gSugar 4gProtein 3g

Carissa