Cauliflower Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 head, medium (5-6" dia) Cauliflower, raw 2 leek Leeks 2 stalk, large (11"-12" long) Celery, raw 1 tsp Salt .5 tsp Pepper, black 3 tsp Garlic - minced - Spiceworld (by SFRENCH81) 3.5 cup Broth - Swanson Vegetable (by PICTUREMEFIT) 24 tbsp Creamer, Land O Lakes Fat-Free Half and Half 8 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
Lightly grease a crockpot. Chop and clean the vegies. Add all ingredients but nutritional yeast; stir to combine.
Cook on low 6-8 hours; high 3-4 hours. Use an immersion blender to create a smooth soup, or pour into a blender. Add the nutritional yeast at the last step.
Options: substitute parmesan for nutritional yeast; add pesto and/or truffle oil (sparingly on the oil). I like it without the additions.
Freeze single-serving containers quite easily to take ut for a quick lunch also!
Serving Size: Makes 8) 1-cup servings
Cook on low 6-8 hours; high 3-4 hours. Use an immersion blender to create a smooth soup, or pour into a blender. Add the nutritional yeast at the last step.
Options: substitute parmesan for nutritional yeast; add pesto and/or truffle oil (sparingly on the oil). I like it without the additions.
Freeze single-serving containers quite easily to take ut for a quick lunch also!
Serving Size: Makes 8) 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 92.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 375.7 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.5 g
- Protein: 6.4 g
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