Soup And Salad, Please

Cream of Cauliflower Soup (2 points per serving)

2 tsp olive oil
1 medium white onion chopped
1 medium head of cauliflower, broken into florets
3 cups chicken broth
3/4 cup fat-free evaporated milk
1/4 tsp freshly grated nutmeg
1/8 tsp white pepper
1/4 tsp table salt parsley

Heat the oil in a large nonstick saucepan or Dutch oven over medium-high heat. Add the onion and cook until tender, stirring constantly (about 5 minutes). Add the cauliflower and cook, stirring occasionally, about 5 minutes. Add the broth; bring to a boil. Reduce the heat to medium-low and cover. Simmer until the vegetables can be easily mashed, about 10 minutes. Transfer to a blender or food processor and puree. Pour the puree back into the saucepan. Over low heat stir in the evaporated milk, nutmeg, pepper, and salt. Heat to serving temperature, about 1 minute. Serve garnished with parsley.

Avocado-Cucumber Toss (3 points for 1 cup)

4 tsp apple cider vinegar
1 Tbsp extra-virgin olive oil
1/2 tsp table salt
1/4 tsp black pepper
1 cup cherry tomatoes, quartered (about 12 tomatoes)
1 cup avocado, peeled and cubed (about 1 medium)
2 cups cucumber, chopped

Combine first 4 ingredients in a jar; cover tightly, and shake vigorously. Place tomato, avocado and cucumber in a bowl; add vinegar mixture, and toss gently to coat. Serve immediately.