Cauliflower Leek Soup Recipe
A lightened up version of potato leek soup, this Cauliflower Leek Soup Recipe is made in the crockpot, has about 100 calories per cup, and is so cozy!
  • Course
    Main
Servings
8 cups
Prep Time Cook Time
10 minutes 8 hours
  • Course
    Main
Servings
8 cups
Prep Time Cook Time
10 minutes 8 hours
Cauliflower Leek Soup Recipe
A lightened up version of potato leek soup, this Cauliflower Leek Soup Recipe is made in the crockpot, has about 100 calories per cup, and is so cozy!
  • Course
    Main
Servings
8 cups
Prep Time Cook Time
10 minutes 8 hours
  • Course
    Main
Servings
8 cups
Prep Time Cook Time
10 minutes 8 hours
Ingredients
  • 1 1/2 pounds lbs leeks chopped (about 4 leeks) (you’ll have about ¾ pounds after you cut and clean them), green part removed
  • 1 (16 oz) bag frozen cauliflower
  • 2 stalks celery diced
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic minced
  • 3 cups vegetable broth
  • 1 1/2 cup unsweetened almond milk
  • 1/2 cup white wine
  • 1/2 cup shredded parmesan cheese or nutritional yeast
Optional but highly recommended topping
Instructions
  1. Place leeks, cauliflower, celery, salt, pepper, garlic, broth, almond milk, and wine into a greased crockpot. Stir to combine.
  2. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
  3. After the cook time, stir in the parmesan or nutritional yeast.
  4. Directly in the crockpot, use an immersion blender to blend the soup until smooth. Alternatively, you can gently pour the soup into a blender and blend until smooth.
  5. Taste and season with salt, if necessary.
  6. Serve immediately with truffle oil* and cilantro pesto!
Recipe Notes

*You can add the truffle oil into the whole pot of soup (start with a 1/2 teaspoon and go from there…we used about 1 + 1/4 teaspoon) OR you can serve up the soup and let people add as much or as little truffle oil to their own serving.
**Nutritional information doesn’t include truffle oil or cilantro pesto.

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