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


    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.

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