Slow cooker cauliflower soup is the perfect appetizer or light meal! Made with frozen vegetables, this soup is so simple to make and is perfect for parties! Naturally vegan, gluten free, dairy free, Whole30 and low carb friendly!
Add the frozen cauliflower florets, frozen sliced leeks, Roasted Garlic Olive 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.
Leftovers of this soup can be stored in the fridge for up to 4 days in a well-sealed container. I like to store soup in quart size mason jars in the fridge for easy storage and pouring into bowls!You can also store leftovers of this soup in the freezer. Just be sure to allow the soup to cool off before trying to freeze it! It can be frozen for up to a month.How to reheat crockpot cauliflower soup:
When ready to reheat from the refrigerator, simply add it to a pot over medium-low heat and heat up for 5-10 minutes, or place in a microwave safe bowl for 2 minutes.
Tip: If using frozen soup, make sure to allow up to 24 hours to thaw in fridge.