SLOW-COOKER CREAMY CAULIFLOWER SOUP

Slow-Cooker Creamy Cauliflower Soup image

I love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

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Ingredients

1-3/4 pounds 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 teaspoons dried celery flakes
1-1/2 teaspoons salt
1-1/2 teaspoons adobo seasoning
3/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
6 cups water
3/4 cup nonfat dry milk powder
Optional toppings: Shredded cheddar cheese, sliced green onions and croutons

Steps:

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.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 434mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic exchanges