Categories: Soups
Ingredients
- 2 cups chicken broth
- 2 (8-ounce) packages frozen cauliflower
- 1 medium stalk celery -- cut into 1/2-inch pieces
- 1 medium carrot -- cut into 1/2-inch pieces
- 1 small onion -- cut into eighths
- 1/2 teaspoon thyme
- salt and pepper -- to taste
- 1 cup milk
- 1 1/2 cups low-fat cheddar cheese --shredded
Directions
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Throw all ingredients except milk and cheese into a crockpot and cook on low until vegetables are very tender, about 4-6 hours.
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Carefully pour mixture into work bowl of food processor fitting with steel blade or into blender container. Cover and process untilsmooth. OR, if you like it a little lumpy and bumpy like I do, use a potato masher and have at it in the crockpot itself—mash to your heart’s delight.
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Place your cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.
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Per serving: 235 Calories; 16g Total Fat; (59% calories from fat); 15g Protein; 8g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 701mg Sodium
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Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0
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Fruit; 2 Fat; 0 Other Carbohydrates