Note: I blended the soup after adding the cheese, which made the immersion blender a little harder to clean, so if you prefer easier clean up, blend the veggies first, then stir in the grated cheese.
Cauliflower is high in potassium and vitamin C, and contains 2g each of fibre and protein per 1 cup serving. Mushrooms are also high in potassium, as well as copper and phosphorus, which aid in skeletal health and bone density. Leeks, garlic and artichokes contain soluble fibres, such as inulin, that are classified as prebiotic, which means they promote the growth of healthy bacteria in the colon.
1 head cauliflower, chopped into large florets
225g white mushrooms, stems removed (but otherwise, leave whole)
8 marinated artichoke quarters
2 leeks, sliced
2 garlic cloves, minced
1/2 tsp dried thyme
1/4 tsp onion powder
Black pepper, to taste
4 cups vegetable broth (no salt added)
120g aged white cheddar, grated (about 1 cup grated)
Place cauliflower florets in the bottom of the slow cooker pot, followed by mushrooms and marinated artichokes. Season with thyme, onion powder and black pepper. Add leeks and garlic on top, then pour vegetable broth into pot. Cook on high for 4 hours.
When there is 10 minutes remaining on the cooking time, remove the lid, stir in grated white cheddar. Replace the lid. When cook time is complete, remove the lid, and blend the veggies and cheese with an immersion blender (or see note above).