This vegan cauliflower soup recipe is so good, and using my slow cooker means less time in the kitchen! Don’t you love it when you can prepare the ingredients and stick them in your Crock-Pot to finish the process?
You’ve probably noticed I’ve been cooking quite a bit of Middle Eastern food. Since my trip to Jordan, I’ve been craving the flavors I had there. I found this recipe in the Clean Eating Special Edition at my grocery store but changed it up a bit eliminating some ingredients and adding my own.
The food was amazing all through my Jordan trip. The restaurants in Amman Jordan were incredible! The first thing I made when I got home was this red pepper dip also known as Muhammara. SO good! I’m so glad I finally found a market where I could buy fresh spices to bring home.
You may not have used sumac before, but it’s easy to find at a local Middle Eastern market or even on Amazon. You’ll find yourself using this lemony spice often!
What You Need for this Vegan Cauliflower Soup
A lot of the ingredients in this soup will be items you have in your fridge or pantry like onions, garlic, lemons, Dijon mustard, olive oil, and vegetable broth. These are staples in my house.
I also almost always have chickpeas and fresh ginger. You may need to pick up the spices if you don’t typically use turmeric, coriander, and fennel. Remember, dried ground spices only last about 2 years. I used to live near the Mccormick plant in Maryland and I can tell you, the fresher, the better.
How to Make Vegan Cauliflower Soup
Prepare chickpeas by adding them to a small bowl with olive oil, lemon juice, ginger, thyme, and spices. Stir to combine. Set aside.
Heat oil over medium heat. Saute onion until soft, about 3 minutes.
Add spices, stirring to warm for about a minute.
Move onion and spices to slow cooker.
Add cauliflower, garlic, mustard, vegetable broth and 2 cups of water to slow cooker and stir until combined.
Cover and set slow-cooker for 3 hours on low.
Purée soup using a hand blender (A regular blender works, too, but I love my immersion hand blender.)
Add lemon juice and stir lightly.
Serve hot, each serving topped with 3 tablespoons of the chickpea mixture.
Sprinkle with Maldon salt and fresh black pepper before eating.
By the way, I just ordered this great little tabletop container for salt and I can’t wait to get it. I’ve been keeping my Maldon salt in a mason jar on the dining room table. This will look so much better! If you haven’t tried Maldon finishing salt (what?!) you are missing out! It makes everything more flavorful!
How Long Does this Cauliflower Soup Keep?
As there is no meat in the soup, it will keep for three or four days. The flavor is even better the next day.
Can I Freeze this Vegan Cauliflower Soup?
You can absolutely freeze this soup for up to about a month in an airtight container. It never lasts long enough to freeze in my house!
What Could I Serve with this Soup?
A salad like this Authentic Tabbouleh would pair really well and is a great side if you’re participating in the Daniel Fast. It’s also vegan and gluten-free.
Any salad would be a nice side, just be careful of the dressing. You always have to watch for sugar when you’re on the Daniel Fast as it’s in so much you wouldn’t expect. Otherwise, a piece of crusty bread would work well.
Other Soups You’ll Love
Soups are such an easy meal, and I always have leftovers for the next day’s lunch. I made Black-eyed pea soup a couple of months ago and everyone loved it. This roasted vegetable soup is probably the most popular soup on my site. I made lentil stew not long ago while we were on the Daniel Fast and I’ll be making this one again soon! All three of these soups are Daniel Fast friendly.
After visiting Germany last year, I made this Cheddar Ale Bratwurst Soup. I haven’t been to Morroco yet, but this Moroccan chicken soup is amazing (and Weight Watchers friendly!) This autumn harvest soup is really delicious, and for those of you who love Italian and easy, check out this One-Pot Italian Pasta soup.
And if it’s simply more cauliflower recipes you’re after, this roasted cauliflower steaks recipe is wonderful.
For the Soup
- 2 tbsp olive oil
- 1 C onion, sweet, chopped
- 1 1/2 tsp cardamom, ground
- 1 1/2 tsp turmeric, ground
- 3 cloves garlic, chopped
- 1 cauliflower, chopped
- 1 tbsp Dijon mustard
- 3 C vegetable broth, no sugar
- 3/4 tsp sumac, ground
For the Spiced Chickpeas
- 1/2 C chickpeas
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 tbsp cilantro, fresh, chopped
- 1 tsp ginger, fresh, peeled, grated
- 1/2 tsp fennel, ground
- 1/2 tsp coriander, ground
- 1/2 tsp turmeric, ground
- Maldon salt, to taste
- fresh black pepper, to taste
- Add chickpeas, olive oil, lemon juice, ginger, thyme, and spices in a small bowl, stirring to combine. Set aside.
- Heat oil over medium heat. Saute onion until soft, about 3 minutes.
- Add spices, stirring to warm for about a minute.
- Move onion and spices to slow cooker.
- Add cauliflower, garlic, mustard, vegetable broth and 2 cups of water to slow cooker and stir until combined.
- Cover and set slow-cooker for 3 hours on low.
- Purée soup using a hand blender (or regular blender)
- Add lemon juice
- Serve hot, each serving topped with 3 tbsp chickpea mixture.
- Sprinkle with Maldon salt and fresh black pepper before eating.
Nutrition Information:Yield: 6 Serving Size: 6 people
Amount Per Serving: Calories: 133Saturated Fat: 1gSodium: 530mgCarbohydrates: 14gFiber: 4gSugar: 5gProtein: 4g
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