1 ½cupssharp cheddar cheesedivided, dairy-free or regular ($1.26)
1/2lemonjuiced ($0.29)
Garnish
chives($0.44)
Instructions
In the bowl of a 6 qt. slow cooker, stir together the leeks, avocado oil, salt, and black pepper until evenly coated.
Next, add in the cauliflower florets, minced garlic, and vegetable broth. Do not stir - this will make the leeks on the bottom of the slow cooker caramelize during cooking.
Cook on high for 4 hours or low for 7 to 8 hours. I prefer to cook on low when possible - this yields a deeper flavor.
Using an immersion blender, blend the creamy vegetarian soup until a silky smooth consistency. Stir in 1 cup of cheddar cheese and fresh lemon juice and allow the cheese to melt.
Once the cheese is melted and well dispersed in the cauliflower soup recipe, ladle into serving bowls and garnish with additional cheese, red pepper flakes and fresh chives or green onions, or as desired. Enjoy!
Notes
Freezer Instructions: Add ingredients to a gallon-sized ziplock bag in the following order: riced cauliflower (more compact than florets), 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, then blend and stir in cheese and lemon juice.
Instant Pot option: Turn on the sauté function and let the Instant Pot get hot. Then, heat the 1/4 cup of oil until warm. Add in the leeks and salt and black pepper, and sauté for 5 minutes, stirring occasionally. Turn off the sauté function, add the cauliflower, garlic, and broth and stir to combine. Pressure cook at high manual pressure for 3 minutes, then when the time is up, manually release the pressure. Blend until smooth, stir in the cheese and lemon juice, then enjoy with desired garnishes.