This Easy Slow Cooker Cauliflower Soup has a handful of ingredients and requires almost no prep time (plus, it’s vegan!)
We can all agree that slow cookers are awesome, right? But if there’s one thing that slow cookers are hands-down so great at, it’s soups.
Specifically, ultra-creamy, flavorful soups. The long cook time means vegetables become tender and flavors blend perfectly, making for the most delicious (and hands-off) dinner!
The secret to creamy cauliflower soup
Now you can make a pretty good cauliflower soup with cauliflower alone. But this is a great cauliflower soup, which is why today we’re throwing in a secret, magic-making ingredient…cashews!
Cashews, which are basically every vegan’s secret to mock-dairy creaminess, make this slow cooker cauliflower soup feel full and creamy (while keeping the recipe totally plant-based!)
Soup topping ideas
I’m a firm believer that no soup is complete without a great topping (see this popcorn-topped pumpkin soup, or this Brussels sprout topped bean soup, or this tortilla chip topped taco soup).
Which is why today we’re topping this easy soup with my favorite classic topping…roasted chickpeas! They bring spicy crunch while making the soup filling enough for a main course.
More easy soups you’ll love
- 1 head cauliflower cut into florets
- 1 medium white onion diced
- 1 cup cashews 125 g
- 3 cups vegetable broth 720 mL
- 1 to 2 cups water 240 to 480 mL
- 1/2 tsp salt
- 1 15-oz can chickpeas drained and patted dry,425 g
- 1 Tbsp olive oil 15 mL
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp salt
- Cook: Roughly chop cauliflower and onion. Add to slow cooker along with cashews and broth. Submerge the cauliflower and cashews under the broth as much as possible, then cover and cook until cauliflower is tender (high for 3 to 4 hours, low for 6 to 8).
- Blend: When cauliflower is tender, puree the mixture until smooth using either a handheld immersion blender or by carefully transferring to a countertop blender.
- Serve: Stir in 1 to 2 cups water, until you reach a thick, soupy consistency (it will differ depending on the size of your cauliflower). Season with salt and optionally top with crispy chickpeas (see below).
- Preheat oven to 400 degrees F. Toss chickpeas with oil, spices, and salt. Spread onto a parchment-lined baking sheet and bake for 20 to 25 minutes, or until crispy. Serve warm over soup.
Tips & Tricks
This post first appeared over on Amanda’s Cookin’, where I’m a contributor.
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