Slow cooker cauliflower cashew soup

Rich, creamy slow cooker cauliflower cashew soup is full of healthy ingredients and easy to prepare. Vegan, paleo and gluten-free. 

"Let's move back to the South!" Mr. Ninj said last year. "The winters will be much milder than they are in Vermont," he said.

Pfffft.

Somebody's pants are completely on fire, since I'm looking out the window at 10 inches of freshly fallen snow.

Which can only mean one thing: time to break out the slow cooker.

I'm excited about this slow cooker cauliflower and cashew soup because ... well ... the name kind of gives it away. It's a cauliflower soup (so yay for a meatless meal) with an extremely creamy, nutty flavor, thanks to both the cashews in the name and the almond milk that's not in the name.

Plus, there's some sweet honeycrisp apple and warm spices cooked right into it to give it just a little bit of richness and sweetness.

Additionally, this rich and delicious soup is not only meatless, it's also vegan (which in my book is basically vegetarian turned up to 11) and seriously healthy, as well as a slow cooker recipe. A throw-it-all-in-the-pot-then-come-home-to-an-amazing-dinner recipe -- my favorite kind of easy, healthy weeknight meal during a cold and busy week.

You've got to admit, this is a pretty awesome list of attributes for one super-easy recipe.

Slow-cooker fan? Soup fan? Vegan? Fed up with the freakin' snow? If the answer is yes to any of those, leave a comment: The Ninj wants to know.

Slow Cooker Cauliflower Cashew Soup

(adapted from Food and Wine)

Ingredients:
1 head cauliflower, cored and coarsely chopped
1 sweet onion, chopped
1 large apple, peeled, cored and coarsely chopped (I used honeycrisp)
1/2 cup raw cashews
1-inch piece of fresh ginger, peeled and minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
4-5 cups water
1/4 teaspoon cayenne pepper
1 cup unsweetened almond milk
salt to taste

Directions:
Place the first 7 ingredients (cauliflower through cardamom) into the crock of slow cooker. Add the water, stir, cover and cook on LOW for 6-7 hours. Using an immersion blender, puree the soup in the crock until smooth. Stir in the cayenne pepper and almond milk, then season to taste with salt. Serve garnished with chopped green onion and additional cashews, if desired.

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