Creamy Vegetable Soup
1WW point per serving.
Use whatever vegetables you like. Blending the veggies with the cottage cheese gives it a nice creamy texture plus the added benefit of protein.
1lb of largely cut bell peppers, I used yellow and red
1 medium onion- sliced ½” thick
1 1 /2 cup of low sodium chicken broth
Rosemary
1 tbsp of olive oil
1 garlic head, remove skins (papery outer layer) , cut off head about ½”
½ cup of 1.5% Fat Cottage Cheese
Preheat oven 400
Lay prepped peppers, onion, and garlic on a large baking sheet. Drizzle with olive oil and sprinkle with rosemary.
Cook 20-30 minutes; until soft. Let cool. Add to blender with cottage cheese and chicken broth. Blend until smooth.
Heat soup in a large saucepan or refrigerate in a sealed container until you are ready to reheat and serve. Salt & Pepper to taste.
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