Cauliflower and Corn Soup Recipe
Photo: Matt Armendariz
The chicken broth gives this soup lots of flavor, but for a vegetarian soup, veggie broth also works.
Serves 6
5 cups roughly chopped cauliflower
2 cups frozen sweet-corn kernels
1 cup chopped red bell pepper
1 cup chopped onion
6 ounces (about 5) baby red potatoes, chopped
1 tsp. chopped garlic
1 tsp. ground cumin
1/4 tsp. each of salt and black pepper
4 cups reduced-sodium chicken broth
1/2 cup unsweetened, plain almond milk
2 Tbsp. chopped fresh cilantro
Directions
In a slow cooker, combine all ingredients except broth, almond milk and cilantro. Add broth and almond milk and mix well.
Cover and cook on high for 3 to 4 hours, or on low for 7 to 8 hours, until veggies are soft.
Stir in cilantro.
From Hungry Girl Clean & Hungry: Easy All-Natural Recipes for Healthy Eating in the Real World (St. Martin's) by Lisa Lillien.
Serves 6
Ingredients
Directions
In a slow cooker, combine all ingredients except broth, almond milk and cilantro. Add broth and almond milk and mix well.
Cover and cook on high for 3 to 4 hours, or on low for 7 to 8 hours, until veggies are soft.
Stir in cilantro.
From Hungry Girl Clean & Hungry: Easy All-Natural Recipes for Healthy Eating in the Real World (St. Martin's) by Lisa Lillien.
NEXT STORY
