Slow Cooker Potato Cauliflower Soup (1 point)

6 servings (1 2/3 cup)

Ingredients:

1 pound uncooked yukon gold potatoes, 1" cubes

1 pound uncooked cauliflower, chopped

2, 15 oz cans cannellini beans, drained and rinsed

1/2 cup uncooked onion, chopped

3 tsp minced garlic

3 1/2 cups vegetable broth

1 1/2 tsp table salt

1 tsp dried thyme

1/2 tsp garlic powder

1 tsp fresh lemon juice

Directions:

To a slow cooker, add the potatoes, cauliflower, beans, onion, garlic, vegetable broth, salt, thyme and garlic powder. Cover and cook until the vegetables are very tender, on high for 2-3 hours or low for 6-8 hours.

Add the lemon juice and puree with an immersion blender until completely smooth and creamy.

Suggested Serving: Serve with plain fat free greek yogurt, shredded light cheese, real bacon bits and sliced green onions or chives.