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Prep time: 2 mins
Cook time: 4 hours
Servings: 4-6
Ingredients
1.5 cups of shredded cheddar cheese, reduced fat
Salt and pepper
1/2 cup of skim milk
1.5 cups of canned nonfat evaporated milk
1/4 cup of all-purpose flour (skip for low carb or gluten free)
4 cups of vegetable or chicken broth
2 diced garlic cloves
3 diced celery stalks
1 cup of diced onion
1 cup of diced carrots
6 cups of cauliflower florets
Preparations
1. Add the broth, garlic, carrots, celery, onion, and cauliflower to the slow cooker. Cook for 4 hours on low or until vegetables are tender.
2. Stir the skim milk, evaporated milk, and flour together. Pour into the slow cooker and cook for 1 hour on high to thicken the soup. Season with pepper and salt.
3. Puree soup using an immersion blender or pour into a blender and blend in batches. Mix in the cheese until it completely melts.
