Slow Cooker Cauliflower Soup

Name: Slow Cooker Cauliflower Soup
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Ingredients: 1½ lb Cauliflower; 14 oz Potato; 3 White Beans; 2 Leeks; 4 cloves Garlic; 6 cups Vegetable Stock; 1 tsp Salt; ½ tsp Black Pepper; 3 oz Parmesan; 1 Lemon; 1 tbsp Olive Oil; 1 Baguette

By Eatpace

Cauliflower, potatoes and white beans simmer with leeks and garlic, then are partly blended and finished with Parmesan and lemon zest. The slow cooker handles the long simmer while you do other things.

Total: 260 min; 20 prep · 240 cook
Serves: 4; Scale it below
Calories: 713; kcal per serving
Protein: 39g; per serving

Plan this dinner Jump to recipe

Creamy cauliflower and white bean soup topped with Parmesan and lemon zest, served with sliced bread.

260 min

Method

5 steps 20 min prep · 240 min cook

Prep

Step 1. Add Cauliflower, Potato, White Beans, Leek, Garlic, Vegetable Stock, Salt and Black Pepper to a large slow cooker. Stir and cover.
Step 2. Cook on high until the potatoes and cauliflower are very tender when pierced, about 4 hours. Switch off the slow cooker.
Step 3. Blend part of the soup with an immersion blender until creamy, leaving plenty of vegetables and beans whole.

Finish & serve

Step 4. Stir in most of the Parmesan and Lemon zest. Taste and adjust the seasoning.
Step 5. Ladle into bowls and top with the rest of the Parmesan and a drizzle of Olive Oil. Serve with Baguette.

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Tips

Good to know

If using a countertop blender, let the soup cool slightly and blend in small batches with the lid vented.

Swap it

Use a vegetarian hard cheese in place of Parmesan if you avoid animal rennet.

Leftovers

Refrigerate the soup for up to 4 days and add a splash of water when reheating if it thickens.

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