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Cauliflower/Broccoli/Bell Pepper Crock Pot

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Ingredients

Adjust Servings:
1 head broccoli
1 head cauliflower
2 bell peppers (1 red, 1 green)
4 green onions
1/2 red onion
1 cup fresh baby carrots
2 tablespoons garlic
1 teaspoon salt
1 teaspoon pepper
turmeric
curry (yellow)
1 1/2 cups your favorite cheese (3 different kinds)
4 cups water or 4 cups stock
4 chicken bouillon cubes
1 1/2 cup half-and-half cream or 1/2 cup heavy cream

Nutritional information

206.7
Calories
88 g
Calories From Fat
9.8 g
Total Fat
5.7 g
Saturated Fat
28.2 mg
Cholesterol
1091.4 mg
Sodium
20.6 g
Carbs
4.8 g
Dietary Fiber
5 g
Sugars
12.2 g
Protein
323g
Serving Size

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Cauliflower/Broccoli/Bell Pepper Crock Pot

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    Cuisine:

    Really good recipe. It was very flavorful and while I was apprehensive about the tumeric it didn't overwhelm the soup. I added cubed up potatoes and substituted veggie bullion for the chicken. I skipped the the last steps and just added a cube of light cream cheese. It was plenty creamy! I also only used diced yellow onion, not the green.

    • 440 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Cauliflower/Broccoli/Bell Pepper Crock Pot Soup, A tasteful blend of a plethora of veggies, actually just about any leftovers from a Holiday gathering can go in this pot wholesome, hearty and satisfying Great comfort food!, Really good recipe It was very flavorful and while I was apprehensive about the tumeric it didn’t overwhelm the soup I added cubed up potatoes and substituted veggie bullion for the chicken I skipped the the last steps and just added a cube of light cream cheese It was plenty creamy! I also only used diced yellow onion, not the green


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    Steps

    1
    Done

    Break Cauliflower and Broccoli Into Florets or Cut Them Up and Place in Bottom of Crock Pot. Add Carrots to This.

    2
    Done

    Dice Bell Peppers, Onion, and Garlic Add to Crock Pot.

    3
    Done

    Add 4 Cups Water, 4 Chicken Bouillon Cubes,.

    4
    Done

    Salt,Pepper, Curry, Turmeric For Color and Flavor About 1 Tsp Each to Start With.

    5
    Done

    Cook on High 6-8 Hours.

    6
    Done

    1 Hour Before Serving-Remove 2 Cups of Broth from the Vegetables.

    7
    Done

    Put in Medium Saucepan,Put on High Heat, When It Begins to Boil. Add 4 Tbsp Cornstarch to Cold Water and Whisk Into Broth Mixture (mix Cornstarch and Water in a Small Glass or Jar and Then Add to the Broth).

    8
    Done

    Grate Your Favorite Types of Cheese, use About 1/2 Cup of Each Kind and Add It to Hot Broth Mixture. When It Has Melted All of the Cheese and It Is a Thick Consistency, Pour It All Back Into the Crock Pot. Let Simmer For Another Hours. I Have Added Crumbled Bacon and I Have Also Used Diced Ham. Serve With Oyster Crackers, or Crusty Bread or Rolls. Awesome Winter Meal! Enjoy!

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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