Healthy Creamy Slow Cooker Sweet Potato and Cauliflower Soup

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Alright, guys!  I have a new slow cooker favorite!!!  Wow!  This stuff is so incredibly good, and with it being a slow cooker recipe, it is SO easy to make!  On top of all that, it’s REALLY healthy!

I got the idea for this soup from the following pin.

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This looked so tasty, and I had some sweet potatoes on hand, so I decided to see what I could come up with!  The recipe that the pin links to isn’t a slow cooker recipe, I changed pretty much all of the ingredients and spices to use ones I had on hand, and I didn’t put the end result into a food processor, but it still was my inspiration to come up with this soup, and for that I’m super thankful!  Like I said, this is my new favorite!!!  Let’s get to the recipe!

HEALTHY CREAMY SLOW COOKER SWEET POTATO AND CAULIFLOWER SOUP

Ingredients

  • 1 large head of cauliflower, roughly chopped
  • 2 large sweet potatoes, peeled and cubed
  • 1 large red onion chopped
  • 4-5 green onion stalks, chopped
  • 3 cups chicken or vegetable broth
  • 1 1/2 tsp. garlic granules
  • 1 1/2 tsp. dried thyme
  • 1/2 tsp. paprika
  • sea salt, to taste
  • 2 cups almond milk
  • 3 ounces soft goat cheese

Directions

1.) Prepare all your veggies.  Put the cauliflower, sweet potatoes, red onion, green onion, broth, garlic granules, thyme, paprika, and sea salt in the slow cooker.  Cook on high for 4 1/2 hours.

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2.) After the veggies are all cooked and tender, turn off the slow cooker and add the almond milk and goat cheese to the slow cooker.  Stir to combine completely.

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3.) Use a ladle to transfer to bowls to serve.

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You will seriously love me for introducing you to this soup if you try it!  Enjoy! 🙂

HEALTHY CREAMY BUTTERNUT SQUASH SOUP

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Have I mentioned that I absolutely love soup during the autumn season?  Okay okay, I know, I won’t shut up about it, but oh my gosh – this soup that I made for dinner tonight is SO good!  I got the recipe from this pin:

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I used mostly the same ingredients as this recipe, except that I used ground turkey instead of italian sausage, and as a garnish, I used a dollop of plain greek yogurt.  Some of my preparation was a bit different as well.  In the recipe on this pin, it says that a heavy cream can be added, but I didn’t add it…it didn’t need it!  Also, this recipe says you can use canned butternut squash puree – I HIGHLY recommend making your own – it’s fresh and delicious – YUM-O!  The butternut squash puree makes this soup so creamy and heavenly – it is PERFECT for October!  It’s really really healthy, but the hearty healthy ingredients along with the texture make it feel like a comfort food – healthy, delicious, and filling…doesn’t get much better than that!

CREAMY BUTTERNUT SQUASH SOUP WITH KALE, GROUND TURKEY, AND CANNELLINI BEANS

Ingredients:

  • 3 lbs cubed butternut squash
  • 2 Tbsp extra virgin olive oil
  • 1 lb ground turkey
  • 1 medium red onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • 4 cups homemade chicken broth
  • 1 15-oz can cannellini beans, rinsed and drained
  • 1/2 bunch of kale, stems removed and roughly chopped
  • sea salt
  • Plain Greek Yogurt

Directions:

1.) Make your butternut squash puree: Put cubed squash in a large pot.  Fill about halfway with water.  Cover and boil till squash is very tender.  Drain and transfer the cooked squash to a food processor (you will probably have to do this in batches depending on the size of your processor).  Process on high till smooth.  Transfer to a bowl and set aside.

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2.) In a LARGE pot, heat 1 Tbsp. of the olive oil.  Add the turkey burger and cook till cooked through.  Transfer turkey burger to a plate or bowl and set aside.

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3.) While you are cooking the squash and turkey burger, chop up your onion, carrots, celery and kale.

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4.) In the same pot that you cooked the turkey in, heat the other 1 Tbsp. of olive oil.  Add onion, celery, carrots, garlic powder, sea salt, and cumin.  Cook till the vegetables are tender and the onions are translucent.

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5.) Add the chicken broth, squash puree, cooked ground turkey, and cannellini beans.  Mix well.  Bring to a simmer and let simmer for 10-15 minutes.

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6.) Add the kale and cook for a minute or two more till kale is completely wilted.

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7.) Add sea salt and pepper to taste.  Add a dollop of plain greek yogurt to each individual serving.

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Trust me – you need this soup in your life!  Enjoy! 🙂