SLOW COOKER BROCCOLI CAULIFLOWER CHEESE SOUP #healthy #glutenfree

Stacked with broccoli, cauliflower and additional sharp cheddar, this sound Slow Cooker Broccoli Cauliflower Cheese Soup couldn't be simpler to make!

Smooth, gooey soups are ones I by and large dodge at eateries since they're generally a calorie/fat/sodium bomb. They utilize unreasonable 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 won't keep you full.

I'm glad to report this Slow Cooker Broccoli Cauliflower Cheese Soup isn't a calorie/fat bomb, contains a lot of vegetables, is too thick and smooth 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 smooth, I utilized my preferred protein stuffed substitute, Greek yogurt! I genuinely don't have the foggiest idea how I got by before this thick yogurt appeared. While there is unquestionably a decent measure of cheddar in the soup, it's likely not as much as you'll discover in numerous plans. I utilized an additional sharp cheddar as an approach to get more flavor without utilizing to such an extent. This soup is the ideal supper on a chilly night and I'm certain there are a lot of those traveled my direction. Appreciate!

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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 low fat 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.

For more detail : bit.ly/2lwcfpf

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