Slow Cooker Cauliflower Soup With Crispy Chickpeas

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 3 hours 5 minutes

食材

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

步驟

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.

營養

• 卡路里: 393 kcal
• 總脂肪: 21.7 g
• 飽和脂肪: 4.1 g
• 鈉: 1307 mg
• 總碳水化合物: 38.7 g
• 膳食纖維: 7.5 g
• 總糖: 5.1 g
• 蛋白質: 15.1 g