Broccoli and Cauliflower Cream Soup (Slow-Cooker)

slowcookerbroccolicauliflowercreamsoup Full of flavour, antioxidants and is delicious when topped with cheddar cheese and bacon.

1 (9 oz) pkg frozen broccoli, thawed, diced small (500 g)
1 (9 oz) pkg frozen cauliflower, thawed, diced small (500 g)
2 cups onions, diced small
1 whole head garlic, roughly chopped
1 tsp. celery salt
1 tsp. dried thyme
½ tsp. dried basil
¼-½ tsp. crushed red pepper flakes, optional
1 tsp. sea salt
½ tsp. black pepper, freshly ground
6-8 cups chicken broth
2 cups half-and-half cream

Garnish:
chopped bacon
shredded cheddar cheese

Place the broccoli, cauliflower, onions, garlic, celery salt, basil, thyme, red pepper flakes, salt, pepper and broth in the slow cooker.

Stir everything together then cover securely and cook on LOW for 6-8 hours or until the vegetables are very tender.

Use an immersion stick blender or regular blender to purée the soup until it's smooth. Add in the cream and blend until everything is combined. Taste for seasoning then serve hot with desired garnishes.

Makes 4-6 servings.