Categories: Soups

Ingredients

• 2 cups chicken broth
• 2 (8-ounce) packages frozen cauliflower
• 1 medium stalk celery -- cut into 1/2-inch pieces
• 1 medium carrot -- cut into 1/2-inch pieces
• 1 small onion -- cut into eighths
• 1/2 teaspoon thyme
• salt and pepper -- to taste
• 1 cup milk
• 1 1/2 cups low-fat cheddar cheese --shredded

Directions

1. Throw all ingredients except milk and cheese into a crockpot 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 untilsmooth. 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.

4. Per serving: 235 Calories; 16g Total Fat; (59% calories from fat); 15g Protein; 8g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 701mg Sodium

5. Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0

6. Fruit; 2 Fat; 0 Other Carbohydrates

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