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Crockpot Cauliflower, Leek, Coconut, and Curry Soup

Raise your hand if you LOVE soups…

If you come to my home, you will always find soups in my freezer. I eat them hot or cold throughout the year. I prefer them hot but often, I put them on top of salads and eat, mix all up and eat cold

Ingredients

  • 1.5 tbsp avocado oil extra virgin, unrefined
  • 1 large yellow onion
  • 6 cloves garlic, chopped
  • 2 heads cauliflower, florets
  • 1 leek, chopped
  • 0.5 cup coconut cream
  • 28 oz organic vegetable broth
  • 32 oz organic chicken broth
  • 1/3 cup raw cashews
  • 12 tbsp collagen, grass fed sourced
  • 1 tbsp curry powder
  • 1 tbsp Himalayan or Celtic sea salt

Instructions

  1. Soak raw cashews in warm/hot water for a minimum of 30 minutes.

  2. Heat the avocado oil in a skillet on medium; soften the garlic and onions for 3 minutes (this step is optional but it’s worth the extra few minutes).

  3. Transfer the mixture to the slow cooker sprinkle in the curry powder & salt add the cauliflower, leek, broth, coconut cream.

  4. Stir, cover and cook on LOW for 6-7 hours or HIGH for 4 hours.

  5. Once cooked, remove the extra broth before you blend all ingredients. This makes a wonderful broth to drink it warm later on. Put the broth in glass jar (s) – keep in the fridge or freeze.

  6. Use an immersion blender and blend all ingredients in crockpot WITH pre-soaked CASHEWS and COLLAGEN. Blend all in to a creamy consistency. If needed, add more salt. Serve hot. It tastes great cold as well.

  7. Store the soup for 3-4 days in the fridge or freeze containers.

 

Recipe Notes

I love soups. I make them often and eat them throughout the year. All of soup recipes I have made, I am here to say this is the best tasting soup I have made yet.

Nutrition Information

Soft boiled egg in a red bowl on a colorful placemat, vibrant and appetizing.

Crockpot Cauliflower, Leek, Coconut, and Curry Soup

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