Creamy Cauliflower and Potato Soup (Vegan and Made in the Slow Cooker!) (From The Complete Plant Based Cookbook by America’s Test Kitchen)

I love making soups in the slow cooker! The slow cooker makes certain meals just so much easier. This creamy cauliflower and potato soup was very easy to make!

I started by dicing an onion and mincing 3 garlic cloves. I put the onion and garlic into a bowl with cayenne, nutmeg, and some oil. I microwaved the onion mixture until the onions began to soften. Then, I put the onion mixture into the slow cooker. I followed that with about a pound of diced potatoes and a head of cauliflower cut into florets (I kept some florets on the side). I added vegetable stock and some salt before putting the lid on and cooking on high for about 4 hours. After 4 hours, I blended the soup with an immersion blender, stirred in some non-dairy creamer, and seasoned to taste. I let that heat up in the slow cooker. While the soup was heating through, I heated some coconut oil in a non-stick pan over medium heat. I fried the remaining cauliflower florets until golden brown. I scooped the soup into bowls and topped with the golden florets along with dried chives (recipe called for fresh, but I had dried on hand). 

This was a delicious soup recipe! I served this with a vegetable casserole on the side for dinner a couple nights for my husband and I. I think the soup was creamy and delicious! I loved the addition of the chives and browned cauliflower.