**Ingredients of Slow Cooker Cauliflower Potato and White Bean Soup** - 1 large onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 2 cups cauliflower, chopped - 2 medium potatoes, peeled and cubed - 1 (15-ounce) can great northern beans, drained and rinsed - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon black pepper - 1/4 teaspoon cayenne pepper - 2 tablespoons freshly squeezed lemon juice - 2 tablespoons minced fresh parsley **Instructions** - Heat a large skillet over medium heat and add the onion and garlic. Cook until the onion is softened and fragrant, about 4 minutes. - Transfer the onion and garlic to the slow cooker. Add the vegetable broth, cauliflower, potatoes, beans, thyme, oregano, black pepper, cayenne pepper, and lemon juice. Stir to combine. - Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. - When the soup is done, stir in the parsley. Serve warm. It is always a pleasure to create delicious and nutritious dishes with the slow cooker. This Slow Cooker Cauliflower Potato and White Bean Soup is a warm and comforting meal that is full of flavor and makes for a great vegan dinner. It is an easy meal to put together and requires just a few simple ingredients. The combination of the onion, garlic, vegetable broth, cauliflower, potatoes, white beans, and herbs give this soup a delicious flavor and a hearty texture. Serve it with a side of crusty bread for a delicious and satisfying meal. Enjoy your Slow Cooker Cauliflower Potato and White Bean Soup!
