Slow Cooker Cauliflower Soup With Crispy Chickpeas

• servings: 4 servings
• active time: 5 minutes
• total time: 3 hours 5 minutes

Ingredients

1 medium head cauliflower (cut into florets)

½ medium yellow onion (chopped)

1 cup cashews (125 g)

4 cups vegetable broth (1 L)

½ tsp salt

1 15-oz can chickpeas (drained and patted dry, 425 g)

1 Tbsp olive oil (15 mL)

1 tsp smoked paprika

½ tsp cumin

¼ tsp salt

Directions

Cauliflower Soup

Cook: Roughly chop cauliflower and onion. Add to slow cooker along with cashews and broth. Submerge the cauliflower and cashews under the broth as much as possible, then cover and cook until cauliflower is tender (high for 3 to 4 hours, low for 6 to 8).

Blend: When cauliflower is tender, puree the mixture until smooth using either a handheld immersion blender or by carefully transferring to a countertop blender.

Chickpea Topping

Preheat oven to 400°F (204°C). Toss chickpeas with oil. Spread onto a baking sheet and bake for 20 minutes, or until crispy. While still hot, toss chickpeas with spices and salt. Serve warm over the soup.

Nutrition

• Calories: 393 kcal
• Total Fat: 21.7 g
• Saturated Fat: 4.1 g
• Sodium: 1307 mg
• Total Carbohydrate: 38.7 g
• Dietary Fiber: 7.5 g
• Total Sugars: 5.1 g
• Protein: 15.1 g