Directions
- 1Place cauliflower and chopped onion in a slow cooker.
- 2Add cashews and vegetable broth to the slow cooker.
- 3Cook in the slow cooker for a few hours.
- 4Drain and rinse a can of chickpeas.
- 5Toss chickpeas with olive oil, paprika, salt, and pepper.
- 6Roast chickpeas in the oven until crispy.
- 7Blend the slow cooker contents until creamy.
- 8Serve the soup topped with crispy chickpeas, cheddar cheese, and parsley.
Ingredients
- 1 cauliflower
- 1 onion
- 1 cup cashews
- 4 cups vegetable broth
- 1 can chickpeas
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 pinch salt
- 1 pinch pepper
- 1 cheddar cheese
- 1 parsley
Equipment
slow cookerblenderbaking sheet
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