13ozWhite Beans(optional, but this adds creaminess and protein)
Instructions
Crock Pot
First, add all the ingredients. Cook in the slow cooker until the cauliflower is soft. I left mine in for about 2 hours, but it can be left in longer if needed.
Once it's finished cooking, blend with an immersion blender or pour the soup into a blender. If using a blender, let the soup cool for a bit before transferring it. Sometimes, if a hot liquid is added to a blender, it can shoot the top off while blending. Blend until it is all smooth and creamy.
I like to top it with roasted cauliflower and/or nutritional yeast. Store leftovers in an air-tight container in the refrigerator up to the 4-5 days.
One Pot Stove Top
In a large pot on the stove, sauté the garlic, onions and cauliflower for about 5-7 minutes. Onions should be translucent. Add in the rest of the ingredients. Turn the heat up to high and bring to a boil. Then reduce heat and let simmer covered for about 20 minutes.
Turn the heat completely off. Blend with an immersion blender or pour the pot into a blender. If using a blender let the soup cool for a bit before transferring it. Sometimes, if a hot liquid is added to a blender, it can shoot the top off while blending. Blend until it is all smooth and creamy.
I like to top it with roasted cauliflower and/or nutritional yeast. Store leftovers in an air-tight container in the refrigerator up to 4-5 days.