Curried Cauliflower, Split Pea, And Corn Soup With Spiced Chickpea And Seed Sprinkle {Gf, Vegan} Recipe

Name: Curried Cauliflower, Split Pea, And Corn Soup With Spiced Chickpea And Seed Sprinkle {Gf, Vegan}
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 brown onion; 2 cloves garlic; 1 head cauliflower about 500 grams; 2 tablespoons olive oil; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon mustard seeds ground; 1 cup yellow split peas; 1/2 cup unsalted cashews; 1 1/2 liters low sodium vegetable stock; 2 ears of corn; 2 tablespoons olive oil; 1/2 cup chickpeas; 2 cloves garlic; 2 tablespoons pumpkin seeds; 1 tablespoon sesame seeds; 1 tablespoon sunflower seeds; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1 teaspoon brown sugar

Servings: persons

1 brown onion
2 cloves garlic
1 head cauliflower about 500 grams
2 tablespoons olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon mustard seeds ground
1 cup yellow split peas
1/2 cup unsalted cashews
1 1/2 liters low sodium vegetable stock
2 ears of corn
2 tablespoons olive oil
1/2 cup chickpeas
2 cloves garlic
2 tablespoons pumpkin seeds
1 tablespoon sesame seeds
1 tablespoon sunflower seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon brown sugar

1
Peel and finely dice brown onion. Peel and crush garlic. Chop cauliflower into florets and chop the stem into chunks.
2
Heat oil in a large saucepan over a medium heat. Add onion, garlic, coriander, cumin, and garlic and saute until spices are fragrant and onion is softened, about 5 minutes.
3
Add cauliflower, split peas, cashews and vegetable stock. Increase the heat to high and bring pot to the boil.
4
Once boiling, reduce the heat to low and cover the pot. Simmer the soup for 30 minutes or until the split peas are tender and the cauliflower is falling apart.
5
Remove soup from the heat and use a hand held (immersion) blender to puree soup to desired consistency. Season with salt and pepper to taste.
6
Place soup back on a low heat to keep warm. Chop the kernels from the corn and add to the soup. They will cook gently while you make the seed sprinkle.
7
While the soup is simmering, make the spiced chickpea and seed sprinkle. Peel and thinly slice garlic. Heat olive oil in a small frying pan. Add chickpeas, and garlic and saute until garlic is softened, about 2 minutes. Add seeds, spices, and sugar and saute until golden, about 1 minute.
8
Serve soup in deep bowls and top with spiced chickpea and seed sprinkle.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 brown onion, 2 cloves garlic, 1 head cauliflower about 500 grams, 2 tablespoons olive oil, and more.

Yes, Curried Cauliflower, Split Pea, And Corn Soup With Spiced Chickpea And Seed Sprinkle {Gf, Vegan} falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Cauliflower, Split Pea, And Corn Soup With Spiced Chickpea And Seed Sprinkle {Gf, Vegan}

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