Let’s talk about the brilliance of crock pots for a minute.

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Actually, it won’t even take a minute.

They’re brilliant. Mine turned that mess of raw vegetables up there into this beautiful bowl of creamy deliciousness down here.

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They also leave you more time for going on walks.

For playing with your hilarious daughter.

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For searching for missing shoes (and finding them in the refrigerator).

For trying to make friends with the baby panda on the Panda Cam at the San Diego Zoo.

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For watching the leaves change color.

For staying up late and playing canasta with your mother-in-law and her friends. (some serious fun)

For loving life and soup and fall and easy dinners and life. (yup, enjoy life twice)

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Crock Pot Cauliflower Sweet Potato Bisque

{adapted from this cookbook}

PRINT recipe

  • 1 lb frozen cauliflower
  • 1 sweet potato, peeled and cubed
  • 14 oz vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, peeled
  • 1/2 t dried thyme
  • pinch of red pepper flakes
  • 1 C low-fat evaporated milk
  • 1 T butter
  • 2 oz cream cheese
  • salt and pepper to taste
  • green onions and cheddar cheese for garnish (optional)

Combine the cauliflower, sweet potato, broth, onion, thyme, garlic, and red pepper in the crock pot and set to high for 3-4 hours.

Add the milk, butter, cream cheese, and salt/pepper. Use an immersion blender (or transfer to a food processor) and blend until smooth. Garnish with cheese, green onions, and more black pepper.

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