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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!
It was surprisingly simple. Just put everything in a crock pot and cook on low. Did not even fix the chick peas garnish. It was great as is.
So happy to hear you liked it, Judy! 😀
This is delicious! The only thing I changed was that I did not add water. I just added more veggie broth. The chickpeas complimented the soup perfectly. I will be making this again!
Great idea! Thanks so much for dropping in to let us know how it went 😀
The recipe looks great! Are you using raw cashews or roasted?
Raw! But honestly either works 🙂
Delicious! I usually don’t like cooked cauliflower but the cashews, onions, and veggie broth worked for me. I didn’t get my chickpeas crispy even though I cooked them for 5 minutes more. I think I will use my airfryer for that next time. I would like to reduce the sodium (not because of taste, but trying to cut down). Should I take out the salt all together or is it from the veggie broth too? Thanks.
Hi Becky! Try drying the chickpeas super well next time (before mixing with the oil). To reduce the salt, I would start with a low sodium broth then reduce salt after that (you could ass salt to taste).
So easy and so good!!!
I don’t have a slow cooker or crockpot, can I make this stovetop, as in a dutch oven pot? If so, for how long does it cook? thanks.
Yes! It would cook for about 45 minutes to an hour on the stove 🙂
Can you use another nut instead of cashews & another substitute for the Chick peas?
You could try walnuts! And butter beans are tasty here 🙂
I can’t eat cashews or peanuts, could I use almonds?
Almonds or walnuts could work! 🙂
Is it just me? I can’t find the amount of water I should use.
Oops, there is no water! We recently improved the recipe and took out the water. It’s all broth! 🙂
Hey! Thanks for much for the recipe! Turned out to be excellent, super filling, and the texture is just like a potato soup! I made a few adjustments. I hope ya don’t mind me listing them 🙃
First, I sauteed the onions in my homemade black garlic oil and simmered everything in my homemade vegetable stock. I ended up adding some chicken base, just cuz 🤷♀️ Then, I added the following after blending and tasting:
White cheddar
White pepper
Ground mustard
I think that’s it?
Oh, and I used Dan-O’s Chipotle seasoning, ground mustard and extra smoked paprika on the garbanzos 🙃
✨Mexican sour cream and green onion for extra garnish ✨