Slow Cooker Broccoli Cheddar Soup

Ingredients

• Broccoli

  Flower clusters, raw

  5 cup flowerets or 355g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Carrots

  Raw

  1 cup grated or 110g

• Cream cheese

  Low fat

  2 oz or 57g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Water

  Plain, clean water

  1 tbsp or 15g

• Cornstarch

  1 tbsp or 8g

• Nonfat greek yogurt

  Nonfat, plain

  ¼ cup or 60g

• Water

  Plain, clean water

  ¼ cup or 59g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Add broccoli florets, diced onion, minced garlic, grated carrots, cream cheese, salt, pepper, nutmeg, and vegetable broth to the slow cooker. Stir to combine.
2. Cook on low for 4 to 5 hours or on high for 2 to 3 hours.
3. In a saucepan, mix together water and cornstarch. Stir in Greek yogurt and warm water, then place on stovetop over low heat.
4. Add cheddar cheese to the saucepan and stir until creamy and melted. Whisk the mixture into the slow cooker.
5. Ladle the soup into bowls and serve.

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