Caroline’s Crockpot Cheesy Cauliflower Soup
  1. Throw all ingredients except milk and cheese into a crock cooker and cook on low until vegetables are very tender, about 4-6 hours.
  2. Carefully pour mixture into work bowl of food processor fitting with steel blade or into blender container. Cover and process until smooth. OR, if you like it a little lumpy and bumpy like I do, use a potato masher and have at it in the crockpot itself–mash to your heart’s delight.
  3. Place your cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.
Recipe Notes

Per Serving: 181 Calories; 5g Fat; 21g Protein; 14g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 636mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. Points: 4 LC

SERVING SUGGESTIONS: A huge, hearty salad (add sliced avocado, tomatoes and red onion to your choice of lettuce(s)/greens.

SERVING SUGGESTIONS: Add warmed whole wheat rolls to above.