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cauliflower soup in white bowl
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Cauliflower, potato and leek soup

Course Soup
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 8
Author Drizzle

Ingredients

  • 1 head of cauliflower
  • 2 stalks of leek
  • 3 medium potatoes peeled and cubed
  • 2 cloves of garlic diced
  • 3 cups broth I used vegetable
  • Salt & pepper just a dash
  • ½ cup 0% plain greek yogurt

Instructions

  • Wash and cut up your cauliflower. Peel and cube your potatoes.
  • Wash leeks (best way is to cut them length wise with a knife to open them up so you can wash all the insides) then dice them as you would green onion.
  • Dice up garlic, add all to your crock pot.
  • Pour in broth and add salt & pepper.
  • Let cook on high 3-4 hours or low 7-8 hours.
  • Using an inversion blender (or regular one) blend soup, add in your yogurt and blend again until nice and creamy. If it is too thick feel free to add in a little water or more broth.
  • Makes 8 cups (possibly a little more or less depending on size of potatoes and/or cauliflower)
  • The only points in the soup are for the potatoes and yogurt, making a 1 cup serving 3 smart points.