Cheesy Cauliflower Soup
2 cups chicken broth
2 8oz packages frozen cauliflower
1 medium stalk celery – cut into ½ inch pieces
1 medium carrot – cut into ½ inch pieces
1 small onion – cut into eighths
½ tsp thyme
salt and pepper to tast
1 cup milk
1 ½ cup low-fat cheddar cheese, shredded
Throw all ingredients, except the milk and cheese, in a crockpot. Cook on low until all veggies are very tender, about 4-6 hours.
Use a potato masher to mash the veggies into a chunky soup. Place the soup into a saucepan or pot and add the milk and cheese. Heat the soup until the cheese starts to melt.
