This slow cooker cauliflower soup is going to become your go-to soup when you are short on time and didn’t get your meal prep done! This cauliflower soup is vegan, paleo, whole30, dairy free, gluten free and grain free and requires absolutely zero prep time, so perfect for busy days!
There is nothing better than a warm bowl of soup on a cold day! And there is nothing like coming home to a soup that is practically done, waiting to be enjoyed! Because it cooks in the slow cooker all day, the veggies are perfectly soft and ready for blending to become your dinner in just seconds! This slow cooker cauliflower soup is so thick and hearty; you won’t even remember that it’s mostly veggies! Dave described the consistency like that of a split pea soup and I have to agree!
I am all about meal prepping for the week. I think it’s the best way to stay on top of your goals. But let’s be honest, sometimes there just isn’t time in the weekend for meal prep. That’s why I always recommend that my clients keep their freezer stocked with frozen veggies for days like this! I love frozen veggies because all the chopping is done for you and you don’t have to worry about them spoiling. I always have cauliflower, broccoli, artichokes, leeks, peas, carrots and peppers in the freezer.
To make this slow cooker cauliflower soup, you need 2 bags of frozen cauliflower, ½ bag frozen leeks, Garlic Oliva Oil (affliate link), vegetable stock and a few spices. Pour everything in the slow cooker in the morning, set it to low for 8 hours and when you get home, all you have to do it blend it with your immersion blender (affiliate link) and dinner is ready! I like to top mine with hemp hearts for added fats and protein!
For added protein you could also add a can of cannenili beans (vegan), crockpot shredded chicken, chopped rotisserie chicken or a quick sauté of your favorite chicken sausage. This soup is also a great starter for a meal or would be amazing for lunch the next day!
Slow Cooker Cauliflower Soup (Vegan, Paleo, Whole30)
- Add the frozen cauliflower florets, frozen sliced leeks, Roasted Garlic Grapeseed oil, salt and vegetable stock to the slow cooker
- Cook on low for 8 hours or on high for 4 hours
- After done cooking, use the immersion blender (or blender) and puree until smooth. Add 1-2 cups of water until you get to your preferred consistency.
What about you?
- Do you keep frozen veggies in your freezer for emergencies?
- What is your favorite way to eat cauliflower?