Slow Cooker Healthy Creamy Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/2 large head Cauliflower, cored and divided into flowerets 1 large Carrot, chopped1 large Celery stalk, chopped 1 medium Onion, chopped1 cup of Great Northern Beans, cooked/canned/frozen5 cloves Garlic, chopped1 tablespoons of Thyme or Basil1 Bay Leaf2 cups low sodium Chicken broth1/2 cup Water5 ounces of non-fat plain Greek yogurtSalt & freshly ground black pepper, to taste
1. Spray slow cooker with non-stick cooking spray.
2. Put all ingredients but yogurt into the crockpot and stir.
3. Put slow cooker on low for 8 hours.
4. Once done and all ingredients are tender purée the soup with an immersion blender or add to a blender or food processor in batches until all soup is pureed. If not using an immersion blender return pureed soup to the slow cooker. NOTE: You can also choose to leave some of the ingredients un-pureed if you would like some chunks of veggies too.
5. Stir in the greek yogurt. Mix well, season with salt and freshly ground pepper to taste and serve.
Serving Size: Makes 5, 1-cup servings
2. Put all ingredients but yogurt into the crockpot and stir.
3. Put slow cooker on low for 8 hours.
4. Once done and all ingredients are tender purée the soup with an immersion blender or add to a blender or food processor in batches until all soup is pureed. If not using an immersion blender return pureed soup to the slow cooker. NOTE: You can also choose to leave some of the ingredients un-pureed if you would like some chunks of veggies too.
5. Stir in the greek yogurt. Mix well, season with salt and freshly ground pepper to taste and serve.
Serving Size: Makes 5, 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 95.6
- Total Fat: 0.2 g
- Cholesterol: 1.9 mg
- Sodium: 236.8 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 5.9 g
- Protein: 6.7 g
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