Home Recipes Crockpot Cauliflower Leek Soup Recipe
by Jennifer Debth
17 Comments
4.88 from 8 votes
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ThisCauliflower Leek Soup Recipeis made in the crockpot! It’s healthy, creamy, vegetarian, and can be vegan!
Quick Navigation
- General
- Ingredients
- How to make
- Get the recipe
- Frequently Asked Questions
- How to prep leeks
- Do you need to blend?
- How to thicken
- Making on the stove
- Pairing suggestions
- How to store
- Nutrition information
Ingredients
- 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 buthighlyrecommended 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 onHIGHfor 3-4 hours or onLOWfor 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!
Pro tip
If you don’t have an immersion blender, you can transfer the soup to a regular [smty_affil id="35881"]blender[/smty_affil] and use that instead!
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.
Mission accomplished!
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!
- Garlic Bread or Dinner Rolls
- Roasted Potatoes
- Pear, Blue Cheese, Candied Pecan Salad
- Grilled Cheese
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.
– Jennifer
Cauliflower Leek Soup Recipe
4.88 from 8 votes
ThisCauliflower Leek Soup Recipeis made in the crockpot! It's healthy, creamy, vegetarian, and can be vegan!
Prep Time: 10 minutes
Cook Time: 8 hours
Yield: 8 cups
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Equipment for this recipe
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Ingredients
US Customary - Metric
- 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
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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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:6 months
Reheat:If frozen, thaw then reheat on stove or in microwave
*Storage times may vary based on temperature and conditions
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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Nutrition Information
Nutrition Facts
Cauliflower Leek Soup Recipe
Amount Per Serving (1 cup)
Calories 112 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 851mg37%
Potassium 486mg14%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 8g9%
Protein 5g10%
Vitamin A 1745IU35%
Vitamin C 38.1mg46%
Calcium 125mg13%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: cauliflower, cilantro pesto, vegan
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Course: Main Dish, Side Dish, Soup
Cuisine: American
Author: Jennifer Debth
Reader Interactions
Alok
Cambridge, Massachusetts
for health reason I have to skip the cheese — will there be any problem?
Reply
Jennifer @ Show Me the Yummy
Can you do the nutritional yeast? Recipe calls for parmesan or nutritional yeast.
Alok
Cambridge, Massachusetts
Reply
Marty
Sanibel, Florida
Loved this! Used nutritional yeast instead of parmesan, assume this brings the salt content down quite a bit. Did not use the truffle oil or cilantro (not a fan) & it was great. Also only blended half I like some texture in my soup.
Reply
Jennifer @ Show Me the Yummy
So glad you enjoyed this, Marty!
Anonymous
New Milford, Connecticut
Reply
Nancy
I made this but didn’t use any milk or wine. I did put a big handful of parsley in along with garlic salt and pepper plus I put in cayenne because I like it a little spicy. I used my immersion blender but kept a few chunks of cauliflower. It was smooth and delicious with no dairy added. It was awesome!
Reply
Jennifer @ Show Me the Yummy
LOVE the cayenne addition!! Thanks Nancy! 🙂
Kathy
San Francisco, California
What’s a substitute for the wine if you’re in a cleanse? No alcohol😁
Reply
Jennifer @ Show Me the Yummy
Hi Kathy! You can just use vegetable broth 🙂
Raquel
Tustin, California
This looks like a great recipe for these chilly evenings we have been having. Pinning!
Reply
Jennifer @ Show Me the Yummy
Thank you so much Raquel! 🙂
Marina
Philadelphia, Pennsylvania
I can honestly say I’ve never had leeks before because I wasn’t sure if I’d like the taste! This is definitely worth trying though, especially if the cilantro pesto is on top 😉 Also, would any white wine work? I think all I have is Pinot Grigio. Thanks guys! 🙂
Reply
Jennifer @ Show Me the Yummy
Oh I LOVE leeks… they’re described as having a “mild oniony taste”. Yes! Any wine is fine…I think I used a Pinot Grigio, too. 🙂 Thanks Marina!
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