Creamy Vegan Cauliflower Soup
Directions
- 1Place cauliflower and chopped onion in a slow cooker.
- 2Place cauliflower and chopped onion in a slow cooker.
- 3Place cauliflower and chopped onion in a slow cooker.
- 4Add cashews and vegetable broth to the slow cooker.
- 5Add cashews and vegetable broth to the slow cooker.
- 6Add cashews and vegetable broth to the slow cooker.
- 7Cook in the slow cooker for a few hours.
- 8Cook in the slow cooker for a few hours.
- 9Cook in the slow cooker for a few hours.
- 10Drain and rinse a can of chickpeas.
- 11Drain and rinse a can of chickpeas.
- 12Drain and rinse a can of chickpeas.
- 13Toss chickpeas with olive oil, paprika, salt, and pepper.
- 14Toss chickpeas with olive oil, paprika, salt, and pepper.
- 15Toss chickpeas with olive oil, paprika, salt, and pepper.
- 16Roast chickpeas in the oven until crispy.
- 17Roast chickpeas in the oven until crispy.
- 18Roast chickpeas in the oven until crispy.
- 19Blend the slow cooker contents until creamy.
- 20Blend the slow cooker contents until creamy.
- 21Blend the slow cooker contents until creamy.
- 22Serve the soup topped with crispy chickpeas, cheddar cheese, and parsley.
- 23Serve the soup topped with crispy chickpeas, cheddar cheese, and parsley.
- 24Serve the soup topped with crispy chickpeas, cheddar cheese, and parsley.
Ingredients
- 1 cauliflower
- 1 cauliflower
- 1 cauliflower
- 1 onion
- 1 onion
- 1 onion
- 1 cup cashews
- 1 cup cashews
- 1 cup cashews
- 4 cups vegetable broth
- 4 cups vegetable broth
- 4 cups vegetable broth
- 1 can chickpeas
- 1 can chickpeas
- 1 can chickpeas
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 tablespoon paprika
- 1 tablespoon paprika
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch pepper
- 1 pinch pepper
- 1 pinch pepper
- 1 cheddar cheese
- 1 cheddar cheese
- 1 cheddar cheese
- 1 parsley
- 1 parsley
- 1 parsley
Equipment
slow cookerblenderbaking sheet