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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!
Super creamy soup with no dairy! Very easy to make and freeze.
Unfortunately I didn’t have a can of chickpeas so instead I topped one bowl with a sprinkling of vegan cheese and vegan bacon bits and lots of fresh pepper.
Another bowl I topped with grilled chicken (tasty). This recipe is a keeper!
Fabulous soup and easy recipe. I oven roasted the cauliflower, onion and three coves of garlic. I sauteed a cup of cabbage and a fourth cup of celery. Then I added the oven roasted vegetables and cashews. My soup is really thick, so I used eight cups of vegetable broth.
I made this and it was truly delicious and easy. It was, however, really murky! I’m guessing that was from the bouillon. It didn’t affect the taste in any way but it certainly didn’t look like the beautiful picture.
The soup was amazing. 😻
Hi Sarah!
I have made this recipie several times and love it so much! The velvety taste is so delicious!
If I were to make this in an instapot vs a crockpot- do you have any thoughts on changes to cook time, etc?
Thank you =)
Sarah
Hi Sarah! I haven’t tested this one in an instant pot so I really can’t say. As a starting point, you might set the manual function to high for 5 minutes (allowing 5–10 minutes for pressure buildup), then let the pressure naturally release for 10 minutes before opening the vent.
This was yummy! I may have allowed it to cook too long bc I had to add some almond milk at the end but it was yummy!
Should the cashews be unsalted?
Yep, unsalted is best!
I am making this soup this weekend and am wondering if I could add some silken tofu to up the protein.
Or would that be weird?
I think it’d be delicious! I’d probably blend it in after everything has cooked.
I made this today and was skeptical because of the lack of ingredients and questioned how it would taste. I was pleasantly surprised! So simple yet so delicious. I did not add the chickpeas out of sheer laziness but the soup was epic on its own.
Can it be made in an instapot ??
I haven’t tested this one in the instant pot, but I imagine it would work well!
I made this in an instant pot using the “slow cook” function on “more” (equivalent to high on a slow cooker) for 3.5 hours and it was perfect.