Slow-Cooker Creamy Cauliflower Soup

Name: Slow-Cooker Creamy Cauliflower Soup
Prep time: 20 min
Cook time: 6 h
Yield: 14 servings
Ingredients: 1-3/4 lbs Yukon Gold potatoes ((about 4 medium), peeled and cut into 1-inch cubes); 1 medium head cauliflower ((about 1-1/2 pounds), cut into 1-inch pieces); 1 small onion (chopped); 3 garlic cloves (minced); 1 large bay leaf; 3 tsp dried celery flakes; 1-1/2 tsp salt; 1-1/2 tsp adobo seasoning; 3/4 tsp ground mustard; 1/4 tsp cayenne pepper; 6 cups water; 3/4 cup nonfat dry milk powder; shredded cheddar cheese (optional topping); sliced green onions (optional topping); croutons (optional topping)

By Teri Rasey, tasteofhome.com

“I love indulgent cream soups but not the fat that goes along with them, so I came up with a healthier version. The velvety texture of this cauliflower soup makes it feel so rich, and the spicy kick warms you up in a flash.” —Teri Rasey, Cadillac, Michigan

Taste of Home

Servings	Prep Time	Cook Time
14servings	20minutes	6hours

Servings	Prep Time
14servings	20minutes

Cook Time

6hours

Type of Meal Soups

Ingredients

1-3/4 lbs Yukon gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
1 small onion chopped
3 garlic cloves minced
1 large bay leaf
3 tsp dried celery flakes
1-1/2 tsp salt
1-1/2 tsp adobo seasoning
3/4 tsp ground mustard
1/4 tsp cayenne pepper
6 cups water
3/4 cup nonfat dry milk powder
shredded Cheddar cheese optional topping
sliced green onions optional topping
croutons optional topping

Portions: servings

Units:

Ingredients

1-3/4 lbs Yukon gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
1 small onion chopped
3 garlic cloves minced
1 large bay leaf
3 tsp dried celery flakes
1-1/2 tsp salt
1-1/2 tsp adobo seasoning
3/4 tsp ground mustard
1/4 tsp cayenne pepper
6 cups water
3/4 cup nonfat dry milk powder
shredded Cheddar cheese optional topping
sliced green onions optional topping
croutons optional topping

Portions: servings

Units:

Type of Meal Soups

Instructions

Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top.
Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.

Recipe Notes

Test Kitchen tips

For added flavour, a 32-ounce carton of vegetable or chicken stock may be substituted for 4 cups of water.
Be sure to cook the vegetables until the cauliflower is very tender, so it can be processed to a smooth texture.
When processing hot liquids in a blender, cool the mixture slightly and don't fill the blender jar too much. Follow the manufacturer's directions, removing the filler cap if necessary. Hold down the lid, protecting your hand with a thick towel or oven mitt, and begin blending at the lowest speed.
For a touch of indulgence, serve this soup with a small dollop of sour cream.

Nutrition Facts

1 cup: 80 calories, 0 fat (0 saturated fat), 1mg cholesterol, 434mg sodium, 17g carbohydrate (4g sugars, 2g fibre), 3g protein.

Diabetic exchanges: 1 vegetable, 1/2 starch.

Slow-Cooker Creamy Cauliflower Soup

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