Chef Joeys Cream Of Cauliflower Soup Crock Pot Recipes

CHEF JOEY'S CREAM OF CAULIFLOWER SOUP (CROCK POT)

Chef Joey's Cream of Cauliflower Soup (Crock Pot) image

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

Ingredients

1 medium head cauliflower (cut in chunks)
1 medium potato (cubed)
1 (32 ounce) box low sodium chicken broth (veggie or chicken will work here)
1 (14 ounce) can organic cream of chicken soup
1 tablespoon Earth Balance margarine
1 cup silk coffee creamer (plain)
2 bay leaves
1 cup non-dairy milk substitute (I used rice)
1 medium carrot, shredded
1/4 teaspoon garlic powder
2 cups shredded vegan cheddar cheese
1/4 teaspoon paprika

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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