Crock Pot Cauliflower Soup
Crock Pot Cauliflower Soup hits the spot. Cauliflower recipes have become so popular in the past few years. I guess the popularity of low carb dieting is what has everyone falling in love with fresh cauliflower.
Servings 6 servings
Calories 580kcal
Ingredients
- 6 cups chicken stock
- 4 cups of fresh cauliflower cut into small florets
- 1/2 cup sliced celery
- 1/4 cup diced onion
- 1/4 cup sliced carrot
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 16 ounces Monterrey Jack Cheese shredded or sharp white cheddar cheese
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 3 tablespoons cool water
Instructions
- Place the first 8 ingredients into a 4 quart or 6 quart crock pot.
- Cook on high for 4 hours or low 7-8 hours or until the cauliflower is tender.
- Add the whipping cream and shredded cheese to the slow cooker.
- Mix well and continue to cook until cheese is melted completely.
- Once the cheese has melted mix the cornstarch and cool water in a small bowl. Stir the mixture into the crock pot and recover.
- Cook until the cauliflower soup has thickened slightly. Turn the crock pot off or on to the warming setting to avoid over cooking.
- To make a creamy cauliflower soup recipe puree the cauliflower pieces in a blender and pour back into the crock pot to heat.
- Makes 4-6 servings.
Nutrition
Serving: 1g | Calories: 580kcal | Carbohydrates: 19g | Protein: 27g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1259mg | Fiber: 3g | Sugar: 8g