Slow Cooker Vegan Cauliflower Soup (With Cashews)
This slow cooker cauliflower soup is naturally creamy, vegan, and low-prep—made with cauliflower and cashews, and topped with crispy spiced chickpeas for extra protein and crunch.
Servings: 4 servings (about 2 cups each)
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.
Video
Notes
Storage: Any leftover soup can be stored in the refrigerator in an airtight container for up to 5 days. You can also store it in the freezer for up to 3 months. Just let the hot soup cool completely before storing.
Stovetop: To cook this on the stove, let it simmer, covered, for 30 to 45 minutes, or until cauliflower is fork-tender.
Nutrition
Serving: 1serving | Calories: 393kcal | Carbohydrates: 38.7g | Protein: 15.1g | Fat: 21.7g | Saturated Fat: 4.1g | Cholesterol: 0mg | Sodium: 1307mg | Potassium: 761mg | Fiber: 7.5g | Sugar: 5.1g | Calcium: 60mg | Iron: 4.3mg
