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Friday, January 27, 2006 Caroline's Cheesy Crock Cauliflower Soup

I also like to add broccoli to this recipe. Just keep in mind that if you do add extra stuff, the nutritional info supplied at the bottom will not be the same :)

2 cups chicken broth
2 8-ounce packages frozen cauliflower
1 medium stalk celery, chopped
1 medium carrot, chopped
1 small onion, chopped
1/2 tsp thyme
salt & pepper to taste
1 cup milk
1-1/2 cup shredded low fat cheddar cheese

1. Throw all ingredients except milk & cheese into a crock-pot and cook on low until veggies are very tender, about 4-6 hours.

2. Carefully pour mixture into work bowl of food processor fitted with a steel blade or into blender container. Cover and process until smooth. Or, if you like it a little lumpy and bumpy, use a potato masher and have at it in the crock-pot itself; mash to your heart's delight.

3. Place the cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and hot.

Per Serving: 235 calories; 16g fat; 15g protein; 8g carbs; 1g fiber; 46mg cholesterol; 701mg sodium

Low-Carb Serving Suggestion: A huge hearty salad (add sliced avacado, tomatoes and red onion to your choice of lettuce/greens)

Non Low-Carb Serving Suggestion: Add warmed whole wheat rolls to above

Source: Saving Dinner the Low-Carb Way

Posted by Rae

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Prepared by Rae :: 11:00 AM :: 0 comments Search the recipe box