Slow Cooker Sweet Potato and Cauliflower Soup

• Meat

  • 1 Bacon

• Produce

  • 2 lbs Cauliflower, fresh
  • 5 cloves Garlic
  • 4 stalks Green onion
  • 1 Green onions
  • 1 Onion, large
  • 2 lbs Sweet potato
  • 1 tsp Thyme, dried

• Canned Goods

  • 1 qt Vegetable broth

• Condiments

  • 1 Hot sauce

• Baking & Spices

  • 1 tsp Paprika
  • 1/2 tsp Red pepper flakes
  • 1 Red pepper flakes
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 Croutons or garlic bread, homemade

• Dairy

  • 1 Cheese
  • 2 oz Cream cheese
  • 2 cups Milk

Found on peasandcrayons.com

Description

Ingredients

• 2 lbs fresh cauliflower, roughly chopped
• 2 lbs sweet potato, peeled and cubed
• 1 quart vegetable broth
• 1 large onion, diced
• 5 cloves garlic, peeled
• 4 stalks of green onion, chopped
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2-1 tsp red pepper flakes
• 1/4 tsp salt, or to taste
• 2 cups milk
• 2 oz cream cheese
• topping options:
• crumbled bacon
• chopped green onions
• freshly grated or shredded cheese
• homemade croutons or garlic bread
• red pepper flakes [for a kick!]
• hot sauce [for even more kick!]
• salt and pepper to taste

Directions

• Set your 5 or 6 quart slow cooker to high and add cauliflower, sweet potato, veggie broth, onion, garlic, green onion, thyme, paprika, red pepper flakes, and salt.
• NOTE: If the broth youre using is on the saltier side, feel free to skip the salt and simply add it in later, to taste. Same goes for the red pepper flakes - if you want a super mild soup you can always sneak some in later. I added a teaspoon of RPF to mine and it gave the soup a delightful little zing.
• Cover and cook for 4-5 hours on high.
• Once the veggies are fabulously tender, turn off the crock-pot and add your milk and cream cheese. Blend using an immersion blender [my favorite space-saving appliance ever!] and youre good to go!
• Ladle soup into bowls and enjoy right away with a mountain of your favorite toppings, then store the remaining soup in your fridge or freezer. As written, the recipe will yield around 4 quarts of soup which equates to 16 eight-ounce cups or 8 hearty bowls. It tastes great the first day and even better the next!
• This soup will keep for 4-5 days in the refrigerator and freeze marvelously for 2-3 months! Simply store the soup sans-toppings and add all your goodies upon reheating. Easy peasy!