This creamy lentil and cauliflower soup is topped with spiced, roasted nuts for an unexpected crunch.
Preheat oven to 350 degrees
In a small bowl, toss the seed mix with 1 tablespoon olive oil, 1/2 teaspoon coriander and 1/2 teaspoon cumin.
Spread mixture on a baking sheet in an even layer. Bake for 10-12 minutes, stirring once, until golden brown. Set aside.
Heat remaining tablespoon of oil in a large stock pot over medium heat. Add onions and garlic and cook 5-6 minutes until onions begin to soften.
Add in remaining 1 teaspoon of coriander, 1 teaspoon of cumin, lentils, cauliflower, almonds and chicken stock. Season with salt and pepper. Bring mixture to a boil. Reduce heat and simmer 30 minutes or until lentils are tender.
Using a stick blender, carefully (it's hot!) blend mixture until smooth.
Spoon into bowls and top with spiced seeds and crispy chickpeas.