Go Back
Cauliflower Cashew Cream Soup
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 1 cup raw cashews
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh chives

Instructions
 

  • Add the cauliflower florets, raw cashews, diced onion, minced garlic, vegetable broth, dried thyme, salt, and black pepper to the slow cooker.
  • Stir the ingredients to combine them evenly.
  • Cover and cook on low for 6 hours until the cauliflower is very soft.
  • Turn off the slow cooker and let the soup cool for 10 minutes.
  • Use an immersion blender to puree the soup until it reaches a smooth consistency.
  • Stir in the lemon juice.
  • Ladle the soup into bowls and sprinkle with chopped fresh chives before serving.

Notes

If the soup thickens too much after blending, stir in a splash of warm vegetable broth to loosen it. The chives add a mild onion note that pairs well with the creamy base. Leftovers keep in the fridge for up to four days and reheat gently on the stovetop without losing texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender