Slow Cooker Cauliflower Potato And White Bean Soup Recipes

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SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP



Slow-Cooker Cauliflower, Potato and White Bean Soup image

This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Sarah DiGregorio

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 8h25m

Yield 6 servings

Number Of Ingredients 16

1 pound Yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks
1 pound cauliflower, chopped into large bite-sized florets and stems
2 (15-ounce) cans cannellini beans, drained
1/2 yellow onion, minced
3 garlic cloves, smashed and minced
3 1/2 cups vegetable stock
3 tablespoons unsalted butter
2 tablespoons dry white wine
1 sprig fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Coarse kosher salt and black pepper
1 teaspoon lemon juice (about 1/4 lemon)
8 ounces sour cream (1 cup), at room temperature
1/2 cup chopped chives (about 1 small bunch)
Potato chips, preferably sour cream and onion, for topping
Shredded Cheddar, for serving

Steps:

  • In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
  • Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.

SLOW-COOKER CREAMY CAULIFLOWER SOUP



Slow-Cooker Creamy Cauliflower Soup image

I love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
1 small onion, chopped
3 garlic cloves, minced
1 large bay leaf
3 teaspoons dried celery flakes
1-1/2 teaspoons salt
1-1/2 teaspoons adobo seasoning
3/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
6 cups water
3/4 cup nonfat dry milk powder
Optional toppings: Shredded cheddar cheese, sliced green onions and croutons

Steps:

  • Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top., Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 434mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic exchanges

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