Simple and delish is how I describe this soup. I added a little truffle oil and green onions just cos I had them on hand.
- 2 small heads of cauliflower, cut into florets
- 1 onion, sliced thin
- 4 cloves garlic
- 1 qt veggie broth
- 3 c water
- Salt and pepper
Toppings
- Truffle oil
- Scallions, sliced
- Parmesan cheese or vegan parm
Place all ingredients except toppings in a slow cooker. Cook for 6 hours. Blend with an immersion blender until smooth.
Serve with toppings.
Serves 4 – 6.
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