Vegan Cauliflower Soup
This vegan cauliflower soup reminds me of the flavors of my trip to Jordan. Delicious and so easy, the fragrance fill your kitchen with deliciousness!
Servings: 6 people
Calories: 133kcal
Ingredients
For the Soup
- 2 tbsp olive oil
- 1 C onion sweet, chopped
- 1 1/2 tsp cardamom ground
- 1 1/2 tsp turmeric ground
- 3 cloves garlic chopped
- 1 cauliflower chopped
- 1 tbsp Dijon mustard
- 3 C vegetable broth no sugar
- 3/4 tsp sumac ground
For the Spiced Chickpeas
- 1/2 C chickpeas
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 tbsp cilantro fresh, chopped
- 1 tsp ginger fresh, peeled, grated
- 1/2 tsp fennel ground
- 1/2 tsp coriander ground
- 1/2 tsp turmeric ground
- Maldon salt to taste
- fresh black pepper to taste
Instructions
For Chickpeas
- Add chickpeas, olive oil, lemon juice, ginger, thyme, and spices in a small bowl, stirring to combine. Set aside.
For Soup
- Heat oil over medium heat. Saute onion until soft, about 3 minutes.
- Add spices, stirring to warm for about a minute.
- Move onion and spices to slow cooker.
- Add cauliflower, garlic, mustard, vegetable broth and 2 cups of water to slow cooker and stir until combined.
- Cover and set slow-cooker for 3 hours on low.
- Purée soup using a hand blender (or regular blender)
- Add lemon juice
- Serve hot, each serving topped with 3 tbsp chickpea mixture.
- Sprinkle with Maldon salt and fresh black pepper before eating.
Nutrition
Serving: 6people | Calories: 133kcal | Carbohydrates: 14g | Protein: 4g | Saturated Fat: 1g | Sodium: 530mg | Fiber: 4g | Sugar: 5g