Weight Watchers Summer Vegetable Soup

Makes 4 servings

Ingredients
1 medium potato, cubed
1 cup cut fresh (or frozen) green beans
3/4 cup fresh (or frozen) green peas
2 small carrots, sliced
2 cups fresh spinach
1/4 small cauliflower, separated into florets
2 cups milk
1/4 cup whipping cream
2 tablespoons all-purpose flour
2 cups water
2 tablespoons snipped dill weed or parsley
1 1/2 teaspoons salt
1/8 teaspoon pepper

Preparation
1. Heat the water Add the potato, green beans, peas, cauliflower and carrots to the water and heat until boiling in a 3-quart saucepan.
2. Reduce the heat. Cover and simmer for about 10-15 minutes (until the vegetables are almost tender).
3. Add the spinach; cook uncovered for about 1 minute.
4. Mix 1/4 cup of the milk and the flour; stir gradually into the vegetable mixture. Boil, stirring, for 1 minute.
5. Stir in the remaining milk, whipping cream, salt and pepper. Heat just until hot. Garnish each serving with dill weed.

One serving is approximately 425 grams.
WW POINTS per serving: 5
Nutritional information per serving: 232 calories, 10.3g fat, 5.1g fiber