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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! I’m thinking adding a cubed, peeled, russet potato would be a good addition, thoughts?
That would be delicious here!
This recipe is DELICIOUS! Simple and flavorful, definitely a keeper. Thank you!
Happy you enjoyed it Beth, thanks for cooking with us!
I tried yesterday and loved this! Added some frozen Turkey meatballs for protein and had some salad for a whole meal. Thinking I might try with broccoli instead of cauliflower. This recipe covered up any of the bitey taste I sometimes notice with cauliflower.
Thrilled you loved it, thanks Catherine!
Is there an insta pot version?
I haven’t made an instant pot version of this one yet. Sorry about that!
This is seriously one of the best soup I’ve ever had! So creamy and delicious! I did add nutritional yeast and miso paste at the end. I think it enhanced the flavor.
This is seriously one of the best soup I’ve ever had! So creamy and delicious! I did add nutritional yeast and miso paste at the end. I think it enhanced the flavor.
Thanks for making my day with your comment Myriam!
You are using raw cashews, correct? What brand of bought vegetable stock do you prefer? Thank you.
You can use raw or roasted! And I usually just reach for store brand 🙂
I didn’t expect a reply, so this is great. Thank you for taking the time to answer my questions.
This is a delicious recipe! Quick and easy to make, It’s now a part of my weekly meal prep.
Thank you!
Love hearing that, thanks for trying it!
SO yummy! Just added a bit of garlic to the recipe, otherwise, made as recommended.
So glad it hit the spot Jane, thanks for sharing!
I made this but added a little thyme and a bit more salt to the soup. It’s delicious and easy.
I’m thrilled to hear it, Cathryn! Happy eating! 😀