Description
This Slow Cooker Cauliflower Soup with Crispy Chickpeas is a comforting and flavorful dish perfect for any time of year. Creamy cauliflower soup topped with crunchy seasoned chickpeas makes for a satisfying and nutritious meal.
Ingredients
Scale
Cauliflower Soup:
- 1 medium head cauliflower, cut into florets
- 1/2 medium yellow onion, chopped
- 1 cup cashews
- 4 cups vegetable broth
- 1/2 tsp salt
Chickpea Topping:
- 1 15-oz can chickpeas, drained and patted dry
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp salt
Instructions
- Cauliflower Soup – Roughly chop cauliflower and onion. Add to slow cooker along with cashews and broth. Cook on high for 3 to 4 hours or low for 6 to 8, until cauliflower is tender.
- Blend – Puree the cooked mixture until smooth using an immersion blender or countertop blender.
- Chickpea Topping – Preheat oven to 400°F. Toss chickpeas with oil, bake for 20 minutes until crispy. Season with smoked paprika, cumin, and salt. Serve warm over the soup.
- Prep Time: 15 minutes
- Cook Time: 4 hours on high or 6 hours on low
- Category: Soup
- Method: Slow Cooker, Blender, Oven
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Slow Cooker Cauliflower Soup, Cauliflower Soup with Chickpeas, Vegan Cauliflower Soup Recipe
