Slow Cooker Sweet Potato and Cauliflower Soup
This Slow Cooker Sweet Potato and Cauliflower Soup is positively delicious and so easy to make.
Servings 16 cups
Calories 102kcal
Equipment
Ingredients
- 2 lbs fresh cauliflower (roughly chopped)
- 2 lbs sweet potato (peeled and cubed)
- 1 quart vegetable broth
- 1 large onion (roughly chopped)
- 5 cloves garlic
- 4 stalks of green onion (chopped)
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2-1 tsp red pepper flakes
- ¼ tsp salt or to taste
- 2 cups milk
- 2 oz cream cheese
TASTY TOPPING OPTIONS:
- crumbled bacon
- chopped green onions
- freshly grated or shredded cheese
- homemade croutons or garlic bread
- crushed red pepper flakes for a kick
- hot sauce for even more kick!
- salt and pepper to taste
Instructions
- Add cauliflower, sweet potato, veggie broth, onion, garlic, green onion, thyme, paprika, red pepper flakes, and salt to the slow cooker.
- 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 (my favorite appliance ever!) and you're 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!
If the broth you're 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.
No immersion blender? No problem! You can use a blender to puree the soup, working in batches and careful not to overfill the blender as hot soup expands when blended. Fill maybe halfway to 3/4 full each round.
Notes
Recipe yields about 4 quarts of soup which will usually equate to 16 cups or 8 bowls.
Nutrition facts for one cup of soup below are an estimate provided by an online nutrition calculator. Add your favorite topping and adjust as needed.
Nutrition
Calories: 102kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 347mg | Potassium: 431mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8385IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 0.8mg
