What You’ll Need
Ingredients
Cauliflower Soup
- 2 leeks - sliced (white and light green parts only)
- 2 tablespoons avocado oil
- ½ teaspoon kosher salt - plus more to taste
- ¼ teaspoon black pepper - plus more to taste
- 1 large head of cauliflower - (about 2 to 2 ½ pounds), cut into bite-sized florets
- 4 cups low-sodium vegetable broth
Garnish
- vegan cheddar cheese
- chives
- lemon juice
Instructions
- Add leeks, avocado oil, salt, and pepper to the slow cooker. Stir to coat the leeks in the oil.
- Add cauliflower, garlic, and broth on top. Do not mix. This will make the leeks on the bottom caramelize during cooking.
- Cook on high for 4 hours or low for 7 to 8 hours.
- Using an immersion blender, blend until completely smooth. Season with salt and pepper to taste. Serve with vegan cheddar cheese, lemon juice, and/or chives, or as desired.
Meal Prep Instructions
- Add ingredients to a gallon-sized ziplock bag in the following order: cauliflower, garlic, black pepper, salt, oil, leeks. Seal tightly removing as much excess air out of the bag as possible. Refrigerate for up to 5 days.
- When ready to cook, dump contents of bag into slow cooker, add broth, and do not stir. Cook as usual.
Freezer Instructions
- Add ingredients to a gallon-sized ziplock bag in the following order: cauliflower, garlic, black pepper, salt, oil, leeks. Seal tightly removing as much excess air out of the bag as possible. Freeze for up to 3 months.
- When ready to cook, dump contents of bag into slow cooker, add broth, and do not stir. Cook as usual.
Nutrition
Calories: 175kcal | Carbohydrates: 23g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 385mg | Potassium: 929mg | Fiber: 8g | Sugar: 8g | Vitamin A: 742IU | Vitamin C: 142mg | Calcium: 89mg | Iron: 2mg
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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