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  • Janine Faber

Cauliflower Potato Bisque

In my last shopping trip, I grabbed a bag of potatoes, some onions and frozen vegetables since they are items that store well and last longer. Plus, they are so versatile! I’m sure many families have potatoes and onions on-hand right now especially during a time when we are looking for foods which keep us from going to the store often. Using these ingredients, I thought you may enjoy this recipe that we love using frozen cauliflower, potatoes and onions. Super easy, delicious and your crock pot cooks it for you.


Cauliflower Potato Bisque

16 - 20 oz. frozen cauliflower

1 lb. potatoes, unpeeled, cubed

28 – 32 ounces of reduced sodium broth or stock (chicken, beef, vegetable)

1 cup chopped onion

½ tsp. dried thyme

¼ tsp. garlic powder

1 cup lowfat milk

2 T. butter

¼ tsp. salt

½ tsp. black pepper

Toppings: cheese, onion, olives, tomatoes, ground red pepper


Directions:

1. To the crock pot, add cauliflower, potatoes, broth or stock, onion, thyme, and garlic powder. Place the lid on the crock pot and cook on low for 8 hours or on high for 4 hours.

2. Blend soup with a hand-held blender (or blend in batches on counter blender then return the soup to the crock pot). Pour in milk. Add butter, salt, and pepper. Stir well.

3. Serve warm with toppings.


Meal idea: Serve with slice carrots and apples or a spinach salad and milk.

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© Janine Faber Nutrition, LLC