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.
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
- 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
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.
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.
3.) Use a ladle to transfer to bowls to serve.
You will seriously love me for introducing you to this soup if you try it! Enjoy! 🙂
This. Soup. Yum. This is a really hearty soup, and serves as a perfect warming and filling meal! I got the idea for this soup from the following pin.
I changed it up quite a bit though. Mainly, because, I don’t eat white potatoes, and I normally replace them with turnips or rutabaga, but when I went grocery shopping, they had none of these!!! So, I opted for butternut squash to replace the potatoes. I also added chicken for a bit more protein. Lastly, instead of canned fire roasted tomatoes, I made my own roasted cherry tomatoes. Oh! And I forgot to add the spinach at the end (whoops!), so my soup doesn’t contain spinach. The result? Pure bliss! This is the perfect fall/winter meal to leave you completely satisfied while really packing in the nourishment for your body!
LENTIL, CHICKEN, VEGETABLE SOUP
- 1 pint cherry tomatoes
- 2 Tbsp. olive oil, divided
- 3 Tbsp. Apple cider vinegar
- 2 Butternut Squashes, chopped
- 1.5 lbs. chicken breast, boiled and torn into bite size pieces
- 3 carrots, chopped
- 1 red onion, chopped
- 1 cup green lentils, prepared as described on the package
- 1 tsp. garlic powder
- 4 cups chicken broth
- sea salt, to taste
1.) Start by preparing your tomatoes. Preheat the oven to 400 degrees. Wash your cherry tomatoes, then place on a baking sheet. Drizzle with 1 Tbsp. olive oil and sprinkle with the apple cider vinegar. Place in the oven and bake at 400 degrees for 25 minutes.
2.) While your tomatoes are cooking, prepare your other veggies (chopping) and your chicken (boil and tear into pieces).
3.) In a large pot, heat the remaining Tbsp of olive oil over medium heat. Add the onion and carrots and cook for 5-7 minutes until the onions are tender. Add all the other ingredients to the pot, increase the heat to high and bring to a boil. Reduce heat and simmer until the squash is tender (about 10 – 15 minutes).
4.) Transfer to a bowl, season with sea salt and serve.
Delicious! Enjoy! 🙂