Description
With a velvety smooth texture, this cauliflower soup is ultra comforting and feels indulgent but it’s surprisingly healthy. Each serving only contains 189 calories and will warm you right up!
Ingredients
Scale
- 1 cup diced white or yellow onion
- 2 garlic clove, minced
- 1 tsp canola oil
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- 6 cups chicken broth (or 6 cups vegetable broth)
- 1 head cauliflower
- 16 oz (1 pound) yellow potatoes
- 1/2 tsp salt
- 1/2 cup half and half (or heavy cream)
- Salt and pepper, to taste
- 1/4 cup diced Green onion (optional)
- 1/2 grated cheddar (optional)
- 1/2 cup bacon bits (optional)
Instructions
- Combine onion, garlic, oil, nutmeg and cayenne pepper in a microwave safe bowl. Microwave for 5 minutes, stirring every 90 seconds or so. Transfer the mixture to the slow cooker.
- Add the broth to the slow cooker.
- Cut the cauliflower into florets. Add to the slow cooker.
- Peel the potatoes and cut into cubes. Add into the slow cooker. Add in ½ tsp salt.
- Cover the slow cooker and cook on HIGH for 4-6 hours or on LOW for 6-8 hours.
- Remove the lid and add contents of slow cooker to a large blender (you may have to work in batches). Blend until smooth and creamy. Add soup back into the slow cooker.
- Add in half and half. Salt and pepper the soup to taste.
- Pour soup into individual bowls and top each with green onions, cheddar and bacon.
Notes
Recipe adapted from America’s Test Kitchen Healthy Slow Cooker Revolution
- Category: Soup
- Method: Slow Cooker