Cauliflower/Broccoli/Bell Pepper Crock Pot Soup |
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Prep Time: 60 Minutes Cook Time: 360 Minutes |
Ready In: 420 Minutes Servings: 10 |
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A tasteful blend of a plethora of veggies, actually just about any leftovers from a Holiday gathering can go in this pot..wholesome, hearty and satisfying. Great comfort food! Ingredients:
1 head broccoli |
1 head cauliflower |
2 bell peppers (1 red, 1 green) |
4 green onions |
1/2 red onion |
1 cup fresh baby carrots |
2 tablespoons garlic |
1 teaspoon salt |
1 teaspoon pepper |
turmeric |
curry (yellow) |
1 1/2 cups your favorite cheese (3 different kinds) |
4 cups water or 4 cups stock |
4 chicken bouillon cubes |
1 (14 ounce) can evaporated milk or 1/2 cup half-and-half cream or 1/2 cup heavy cream |
Directions:
1. Break cauliflower and broccoli into florets or cut them up and place in bottom of crock pot. Add carrots to this.
2. Dice bell peppers, onion, and garlic add to crock pot.
3. Add 4 cups water, 4 chicken bouillon cubes,.
4. salt,pepper, curry, turmeric for color and flavor about 1 tsp each to start with.
5. Cook on High 6-8 hours.
6. 1 hour before serving-remove 2 cups of broth from the vegetables.
7. Put in medium saucepan,put on high heat, when it begins to boil. add 4 tbsp cornstarch to cold water and whisk into broth mixture (mix cornstarch and water in a small glass or jar and then add to the broth).
8. Grate your favorite types of cheese, I use about 1/2 cup of each kind and add it to hot broth mixture. When it has melted all of the cheese and it is a thick consistency, pour it all back into the crock pot. Let simmer for another hours. I have added crumbled bacon and I have also used diced ham. Serve with oyster crackers, or crusty bread or rolls. Awesome winter meal! Enjoy!
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