CHEF JOEY'S CREAM OF CAULIFLOWER SOUP (CROCK POT)
This soup has quite a unique taste. It's creamy and delicious. I think a nice piece of home made bread or some crackers would set this dish off perfectly. I used organic veggies as I believe that not only is the taste superior, but they are definitely better for you.
Provided by Chef Joey Z.
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Chop up your head of cauliflower in medium chunks. In a large sauce pan combine the cauliflower, cubed potato, broth, margarine and cream of chicken soup.
- Bring to a boil and simmer covered for 20 minutes or until the cauliflower is tender. Using a hand blender process the cauliflower mixture to a smooth puree.
- Transfer to a 5 quart or larger slow cooker.
- Next add the silk creamer, milk, shredded carrot, garlic powder, and two bay leaves.
- Cover and cook on low for 3 1/2 hours.
- Remove the bay leaves.
- Remove the soup once the time is up and puree it again, then return to the slow cooker and add the cheese. Let simmer until the cheese is melted.
- Garnish with paprika.
- Bon Appetit!
Nutrition Facts : Calories 162.9, Fat 9.5, SaturatedFat 4.6, Cholesterol 23.8, Sodium 399.5, Carbohydrate 15.3, Fiber 2.6, Sugar 2.8, Protein 6.3
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