INGREDIENTS
- 3 cups broccoli florets, chopped
- 2 cups cauliflower florets, chopped
- 2 cloves of garlic, minced
- 1/2 cup diced shallots
- 1 large carrot, diced
- 3 1/2 cups low sodium vegetable or chicken broth
- Kosher salt, black pepper and hot sauce to taste
- 1 cup milk, I used 1% milk
- 6 ounces extra sharp white cheddar cheese, shredded
- 1 cup plain non-fat Greek yogurt
INSTRUCTIONS
- Place the broccoli, cauliflower, carrot, shallot, garlic, salt, pepper, hot sauce and vegetable or chicken broth in the slow cooker.
- Stir everything together then cover with the lid and set to low.
- Cook for 6-8 hours or until the vegetables are very tender.
- Use an immersion stick blender or regular blender to purée the soup until it’s smooth.
- Add in the milk and cheese and blend until the cheese is melted and everything is combined.
- Blend in the Greek yogurt until combined and the soup is smooth.
- Taste for seasoning then serve.