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“Fantastic,” as described by a reader, this slow cooker cauliflower soup has nearly no prep time and is naturally creamy and vegan, thanks to cauliflower and cashews! We love to top it with crispy spiced chickpeas to amp up the protein (and deliciousness).
Pairs well with Air Fryer Brussels Sprouts (with hot honey, yum!) and Sweet Potato Gnocchi.
save this recipe!Is there anything cauliflower can’t become? This velvety smooth cauliflower soup tastes like a creamy potato soup (but with fewer carbs). Unlike in my roasted cauliflower soup where caramelized edges bring big flavor, we’re cooking this one low and slow in the slow cooker.
The long cooking time means the veggies become tender, and flavors blend perfectly, making for the most delicious (and hands-off) dinner!
Reader rating
“Honestly I was skeptical. I really thought as simple as this recipe was, that it would be bland. But it was delicious, I wouldn’t change anything. ” —Sara
the creamy secret
Now, you can make a pretty good cauliflower soup with cauliflower alone, but cashews make it really good. Cashews make this slow cooker cauliflower soup feel full and creamy (while keeping the recipe totally plant-based!)
Freezer Meal Prep
This soup is amazing as a freezer meal prep dinner! Add all of the soup ingredients to a freezer-safe bag and store frozen for up to 3 months. When ready to enjoy, add it all to a slow cooker with vegetable broth and cook (starting at Step 1 of the recipe).
P.S. If you loved this recipe, try my Vegan Corn Chowder or Broccoli Soup With Cashews next! Or for another creamy option, try this Cauliflower Leek Soup!
Slow Cooker Vegan Cauliflower Soup (With Cashews)
Ingredients
Cauliflower Soup
- 1 medium head cauliflower, cut into florets
- ½ medium yellow onion, chopped
- 1 cup cashews, 125 g
- 4 cups vegetable broth, 1 L
- ½ tsp salt
Crispy Chickpeas
- 1 15-oz can chickpeas, drained and patted dry, 425 g
- 1 Tbsp olive oil, 15 mL
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ tsp salt
Instructions
Cauliflower Soup
- 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.
Chickpea Topping
- Preheat oven to 400°F (204°C). Toss chickpeas with oil. Spread onto a baking sheet and bake for 20 minutes, or until crispy. While still hot, toss chickpeas with spices and salt. Serve warm over the soup.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Soup, Salad, and sandwich!
No matter what you’re feeling, we’ve got recipe pairing options to make this cozy soup a full meal.
- The Best Avocado Sandwich: This gem is ready in just 15 minutes, and its cool filling is a nice contrast to the warm cauliflower soup.
- Naan Bread: With cauliflower soup being so thick, naan bread is perfect for dipping in it.
- Vegetarian Caesar Salad: I just love a good Caesar salad and soup moment, and this one delivers!
Hi
Great recipe. Thanks
The picture looks like cheese topping with the chickpeas. If I soak the chickpeas, (how long?) then can I use my immersion blender?
Yep I topped this one with a little cheese! And if you’re cooking chickpeas from dried, follow these chickpea cooking instructions. Happy eating!
I would like to make this soup but am allergic to cashews. Can you suggest an alternative? Thanks .
Absolutely! You can swap the cashews with sunflower seeds, blanched almonds, or even a few spoonfuls of coconut cream for that creamy texture. I’d love to know if you try one of these!
I want to make this but my spouse can’t eat cashews. What could I substitute for them?
You can definitely still make it! Try swapping the cashews with sunflower seeds, blanched almonds, or a few spoonfuls of or coconut cream to keep it creamy.
I thought it needed more herbs or even garlic.
Appreciate you taking the time to leave a review!
Thanks for sharing
Another recipe banged out of the park. Loved it!!! Creamy and adding the roasted chicken peas for protein was just right.
Love hearing that, thanks for trying it!
Absolutely delicious and so easy to prepare!
Big smiles over here, thanks for trying it!
I’m wondering if you have to use raw cashews or if you can use roasted salted cashews?
You can use either form of cashew here, I’ve tested with both! If using salted cashews then just reduce the amount of added salt in the recipe or rinse them off before using them.
We added garlic, lemon juice, and a little curry powder and it was delicious! Thanks for the recipe
So glad it hit the spot, thanks for sharing!
I just made this soup today! Cashews will be my go to instead of milk. Lovely cream taste. I added 1tsp of chili paste at the end and a tablespoon of seasoning salt. Just needed the bounce otherwise it’s a fabulous soup and the chick peas? Well they were the perfect topping. I’d give it a 4.5 star rating. I would have said 5 but I like a little pop up to my cauliflower soup. Thank you. Great recipe.
Thanks for the kind words, happy eating!