Slow Cooker Cauliflower Soup With Crispy Chickpeas
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
3 hrs
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Total Time
3 hrs 5 mins
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Servings
4 servings (about 2 cups each)
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Calories
393 kcal
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Course
Side Dish, Main Course, Appetizer, Soup
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Cuisine
American
Slow Cooker Cauliflower Soup With Crispy Chickpeas
Description
The Slow Cooker Cauliflower Soup With Crispy Chickpeas uses a medium head of cauliflower, chopped onion, and cashews simmered in vegetable broth until the cauliflower is very tender. After cooking, the soup is pureed until smooth, yielding a creamy texture without added dairy. Cashews contribute richness and body to the blend.
The crispy chickpea topping is prepared separately by tossing dried chickpeas in olive oil and warming spices, then roasting them until crunchy. These chickpeas add a smoky, slightly spicy crunch that contrasts with the smooth purity of the soup.
The soup is a comforting choice that can be made ahead and stored. Leftovers keep well refrigerated for several days or frozen for months, making it convenient for meal planning. It can also be adapted for stovetop preparation by simmering until tender.
Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.For stovetop preparation, simmer covered for 30 to 45 minutes until cauliflower is fork-tender.
Ingredients
Cauliflower Soup
- 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
Crispy Chickpeas
- 1 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
Instructions
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.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- To make on the stovetop, cover and simmer the soup for 30 to 45 minutes until cauliflower is tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (about 2 cups each)
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 393kcal | 20% |
| Carbohydrates | 38.7g | 13% |
| Protein | 15.1g | 30% |
| Fat | 21.7g | 33% |
| Saturated Fat | 4.1g | 21% |
| Cholesterol | 0mg | 0% |
| Sodium | 1307mg | 54% |
| Potassium | 761mg | 16% |
| Fiber | 7.5g | 30% |
| Sugar | 5.1g | 10% |
| Calcium | 60mg | 6% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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