Slow Cooker Creamy Cau­li­flower Soup

PREP: 20 min. • COOK: 6 hours MAKES: 14 serv­ings (31/2 qt.)

Simple & Delicious - - ON THE MENU -

I love in­dul­gent cream soups but not the fat that goes along with them, so I came up with a health­ier ver­sion. The vel­vety tex­ture of this cau­li­flower soup makes it feel so rich, and the spicy kick warms you up in a flash. —Teri Rasey, Cadil­lac, MI

1³/4 lbs. Yukon Gold potatoes

(about 4 medium), peeled and cut into 1-in. cubes

1 medium head cau­li­flower (about

11/2 lbs.), cut into 1-in. pieces 1 small onion, chopped

3 gar­lic cloves, minced

1 large bay leaf

3 tsp. dried cel­ery flakes

11/2 tsp. salt 11/2 tsp. adobo sea­son­ing

³/4 tsp. ground mus­tard

1/4 tsp. cayenne pep­per

6 cups wa­ter

³/4 cup non­fat dry milk pow­der Op­tional top­pings: shred­ded ched­dar cheese, sliced green onions and crou­tons

1. Place the first 10 in­gre­di­ents in a 6-qt. slow cooker. Add wa­ter; sprin­kle milk pow­der over the top.

2. Cook, cov­ered, on low un­til the cau­li­flower is very ten­der, 6-8 hours. Re­move bay leaf. Puree soup us­ing an im­mer­sion blender. Or, cool slightly and puree in batches in a blender; re­turn soup to slow cooker and heat through. Serve with op­tional top­pings as de­sired.

PER SERV­ING 80 cal., 0 fat (0 sat. fat), 1mg chol., 434mg sod., 17g carb. (4g sug­ars, 2g fiber), 3g pro.

Di­a­betic ex­changes: 1 veg­etable,

1/2 starch.

TEST KITCHEN TIPS

• For added fla­vor, one 32-oz. car­ton of veg­etable or chicken stock may be sub­sti­tuted for 4 cups of wa­ter.

• Be sure to cook the veg­eta­bles un­til the cau­li­flower is very ten­der so it can be pro­cessed to a smooth tex­ture.

• When pro­cess­ing hot liq­uids in a blender, cool the mix­ture slightly and don’t fill the blender jar too much. Fol­low the man­u­fac­turer’s di­rec­tions, re­mov­ing the filler cap if nec­es­sary. Hold down the lid, pro­tect­ing your hand with a thick towel or oven mitt, and be­gin blend­ing at the low­est speed.

• For an in­dul­gent touch, serve this soup with a small dol­lop of sour cream.

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