Ingredients
2 medium
Heads of cauliflower, stems removed and cut into florets 1
1 medium
Sweet onion, roughly chopped
1 1/2 tsp
Garlic, minced (or 1 tsp garlic powder)
2
Stalks celery, roughly chopped
2 cups
Chicken broth (or 2 chicken bullion cubes + 2 cups water)
1 tsp
Salt
1/2 tsp
Pepper
After Cooking Add In:
1/2 cup
Almond milk (or low fat milk of choice)
1/2 cup
Plain low fat Greek yogurt (or low fat sour cream)
3/4 cup
Parmesan cheese, grated
Optional Toppings:
shredded reduced fat cheddar cheese, cooked and crumbled center cut bacon, sliced green onions
2
WWP+*
1 Or 1 head cauliflower + 2 large potatoes, such as russet or golds.
Preparation
Place cauliflower florets in your slow cooker. Top with chopped onion, garlic and celery. Pour chicken broth, salt and pepper over everything. Cover and cook on low setting for 8 hours or on high setting for 4 hours.
2
Scoop half of the cauliflower florets into a blender with a soup ladle, with some of the broth. Blend until smooth and add back into the crockpot. Mash the rest of the cauliflower in the crockpot. (Note: I didn’t blend all of the cauliflower because I still wanted some ‘chunks’ for texture, but you certainly could blend it all for a smoother soup).
Stir in the milk, Greek yogurt and parmesan cheese, until soup is thick and creamy. Ladle into bowls and garnish with desired toppings.
