Creamy Cauliflower and Lentil Soup with Spiced Toasted Nuts
This creamy lentil and cauliflower soup is topped with spiced, roasted nuts for an unexpected crunch.
Ingredients
- 4 tablespoons any combination of nuts and seeds sunflower seeds, sesame seeds, pepitas, slivered almonds etc
- 2 tablespoons olive oil divided
- 1 1/2 teaspoons ground coriander divided
- 1 1/2 teaspoons ground cumin divided
- 1 onion diced
- 2 cloves garlic finely chopped
- 1 head cauliflower cut into small chunks or 2-7 oz bags of cauli rice
- 1 cup lentils
- 1/2 cup raw almonds or cashews
- 6 cups chicken stock
- crispy chickpeas for garnish
- salt and pepper to taste
Instructions
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Preheat oven to 350 degrees
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In a small bowl, toss the seed mix with 1 tablespoon olive oil, 1/2 teaspoon coriander and 1/2 teaspoon cumin.
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Spread mixture on a baking sheet in an even layer. Bake for 10-12 minutes, stirring once, until golden brown. Set aside.
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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.
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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.
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Using a stick blender, carefully (it's hot!) blend mixture until smooth.
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Spoon into bowls and top with spiced seeds and crispy chickpeas.