normally i wouldn't go anywhere near cauliflower or celery. i never add salt to anything. i forgot the peppers but used more carrots and it came out so tasty!
CHEESY CAULIFLOWER SOUPIngredients
•1 large head cauliflower, broken into florets
•2 celery ribs
•2 large carrots
•1 large green pepper
•1 small sweet red pepper
•1 medium red onion
•4 cups chicken broth
•1/2 teaspoon Worcestershire sauce
•1/4 teaspoon salt
•1/8 teaspoon pepper
•2 cups (8 ounces) shredded cheddar cheese
•2 cups half-and-half cream
Directions
•Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender.
• In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted. Yield: 9 servings (2-1/4 quarts).
Nutritional Facts 1 cup equals 209 calories, 13 g fat (9 g saturated fat), 56 mg cholesterol, 730 mg sodium, 12 g carbohydrate, 4 g fiber, 10 g protein.