Slow Cooker Broccoli Cauliflower Cheese Soup #slowcooker #vegetarian

I've additionally been making soup like insane, so I figured why not influence one that to can be effectively made in the moderate cooker. Straightforward, insignificant dishes and a major pot of this Slow Cooker Broccoli Cauliflower Cheese Soup hanging tight for you to eat up!

Velvety, gooey soups are ones I by and large stay away from at eateries since they're generally a calorie/fat/sodium bomb. They utilize exorbitant measures of cheddar and cream and less of the bravo stuff, vegetables. At that point obviously you must have a sandwich, serving of mixed greens or if nothing else some warm bread with it, since that bowl of soup wouldn't keep you full.

I'm upbeat to report this Slow Cooker Broccoli Cauliflower Cheese Soup isn't a calorie/fat bomb, contains a lot of vegetables, is very thick and rich like you need this soup to be and it keeps you full! Rather than utilizing a huge amount of cream, cream cheddar or canned consolidated soups to make this soup rich, I utilized my most loved protein pressed substitute, Greek yogurt! I sincerely don't know how I got by before this thick yogurt appeared.

Also try our recipe Olive Garden Chicken Gnocchi Soup

Loaded with broccoli, cauliflower and extra sharp cheddar cheese, this healthy Slow Cooker Broccoli Cauliflower Cheese Soup couldn’t be easier to make!

INGREDIENTS

• 3 cups broccoli florets, chopped
• 2 cups cauliflower florets, chopped
• 2 cloves of garlic, minced
• 1/2 cup diced shallots
• 1 large carrot, diced
• 3 1/2 cups low sodium vegetable or chicken broth
• Kosher salt, black pepper and hot sauce to taste
• 1 cup milk, I used 1% milk
• 6 ounces extra sharp white cheddar cheese, shredded
• 1 cup plain non-fat Greek yogurt

INSTRUCTIONS

1. Place the broccoli, cauliflower, carrot, shallot, garlic, salt, pepper, hot sauce and vegetable or chicken broth in the slow cooker.
2. Stir everything together then cover with the lid and set to low.
3. Cook for 6-8 hours or until the vegetables are very tender.
4. Use an immersion stick blender or regular blender to purée the soup until it's smooth.
5. Add in the milk and cheese and blend until the cheese is melted and everything is combined.
6. Blend in the Greek yogurt until combined and the soup is smooth.
7. Taste for seasoning then serve.

Read more our recípe Chickpea Avocado Mash with Feta

Source : https://bit.ly/2lwcfpf