Cauliflower Leek Soup Recipe
This Cauliflower Leek Soup Recipe is made in the crockpot! It's healthy, creamy, vegetarian, and can be vegan!
Servings: 8 cups
Calories: 112kcal
Ingredients
- 1 ½ 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 ½ teaspoon salt
- ½ teaspoon pepper
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 ½ cup unsweetened almond milk
- ½ cup white wine
- ½ cup shredded parmesan cheese or nutritional yeast
Optional but highly recommended topping
- truffle oil*
- Cilantro Pesto
Instructions
- 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!
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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.
**Nutritional information doesn't include truffle oil or cilantro pesto.
Nutrition
Serving: 1cup | Calories: 112kcal | Carbohydrates: 20g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 851mg | Potassium: 486mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1745IU | Vitamin C: 38.1mg | Calcium: 125mg | Iron: 2.2mg
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