This Cauliflower Leek Soup Recipe is made in the crockpot! It’s healthy, creamy, vegetarian, and can be vegan!
- Leeks – give the soup a sweet flavor similar to onion. You’ll need to cut and clean them and remove the dark green part.
- Cauliflower – I use frozen cauliflower for easy prep. The blended cauliflower is actually what makes this soup so creamy.
- Celery – adds a slightly earthy flavor and freshness.
- Salt and Pepper – brings out flavors and adds a touch of heat.
- Garlic – adds a nutty flavor.
- Vegetable Broth, Unsweetened Almond Milk, and White Wine – makes up a flavorful, creamy, slightly sweet base for the soup.
- Shredded Parmesan or Nutritional Yeast – use nutritional yeast if vegan or shredded parmesan if just vegetarian.
- Truffle Oil and Cilantro Pesto – optional but highly recommended for topping!
How to make
The best part of crockpot meals is they take no time to prep. Throw everything in the slow cooker at the beginning of the day and come back later to a delicious dinner!
- Place leeks, cauliflower, celery, salt, pepper, garlic, broth, almond milk, and wine into a greased crockpot and stir to combine. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
- Once the cook time is up, stir in the parmesan or nutritional yeast.
- Directly in the crockpot, use an immersion blender to blend the soup until smooth then serve with truffle oil and cilantro pesto and enjoy!
How to prep leeks
The thing about leeks is they are notoriously dirty so you want to make sure you clean and prep them WELL!
- Chop off the dark green parts at the top.
- Slice each leak in half, leaving the roots intact.
- Fill a sink or large bowl with water and submerge the leeks. Swirl them around. As you do this, you should see dirt coming out.
- Once they’re clean, rinse them again then chop into small circles.
Do you have to blend the soup?
Not necessarily, although blending the soup achieves that ultra-creamy texture.
If you prefer a creamy soup with some texture only blend a portion. If you’d rather not blend at all, that’s fine too!
How to thicken
This soup is already pretty thick since it’s fully blended!
However, if you do prefer an even thicker soup you can whisk together 3 tablespoons of cold water and 1 tablespoon of cornstarch and mix that in.
Is cauliflower leek soup healthy?
Definitely! This cauliflower leek soup is a lightened up version of my truffle oil potato leek soup which, although delicious, is made with butter, half-and-half, and heavy cream.
The goal with this potato leek soup was to make it super healthy but without compromising any of that delicious flavor.
Can you make cauliflower leek soup on the stovetop
You sure can! If you’re shorter on time, you can just make your soup on the stove!
- Place leeks, cauliflower, celery, salt, pepper, garlic, broth, almond milk, and wine into a stockpot.
- Bring to a boil then lower the heat, cover with a lid, and simmer until the cauliflower is cooked through.
- Turn off the heat then use an immersion blender to blend or transfer to a standard blender to blend.
What to serve with cauliflower leek soup
I like to serve my cauliflower leek soup topped with a drizzle of truffle oil and a spoonful of cilantro pesto!
I also love to serve it alongside a couple of side dishes!
How to store
Leftover soup will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 6 months.
To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave.
Cauliflower Leek Soup Recipe
Equipment for this recipe
- 1 1/2 pounds leeks chopped (about 4 leeks) (you'll have about 3/4 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
- truffle oil*
- Cilantro Pesto
- Place leeks, cauliflower, celery, salt, pepper, garlic, broth, almond milk, and wine into a greased crockpot. Stir to combine.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- After the cook time, stir in the parmesan or nutritional yeast.
- 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.
- Taste and season with salt, if necessary.
- Serve immediately with truffle oil* and cilantro pesto!
**Nutritional information doesn't include truffle oil or cilantro pesto.
*Note: Nutrition information is estimated and varies based on products used.