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Creamy Cauliflower Soup with Shiitake Bacon and Crispy Chickpeas

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Total Time 25 mins
Servings 4

Ingredients
  

  • 1 medium head of cauliflower, cut into florets
  • 2 tbsp olive oil
  • ½ white onion, chopped
  • 3 garlic cloves
  • ½ tsp red chili flakes
  • 4 cups water
  • 1 tbsp lemon juice
  • pinch of nutmeg
  • ¼ tsp black pepper
  • 2 tbsp nutritional yeast

Crispy Chickpeas

  • 1 cup canned chickpeas
  • 1 tsp smoked paprika
  • ½ tsp tamari
  • light drizzle of olive oil

Shiitake Bacon

  • recipe linked in instructions

Instructions
 

  • Add olive oil to a large pot. Cook onion, garlic, and red chili flakes for 3-4 minutes.
  • Add all the cauliflower and cook for at least 5 minutes, until it is more tender but not all the way cooked.
  • Add water (or vegetable stock), bring the contents of the pot to a boil, reduce heat to medium-low, cover, and simmer for 10 minutes.
  • Let the pot cool off a little before blending with lemon juice, nutmeg, black pepper, nutritional yeast and salt.

Crispy Chickpeas

  • Preheat oven to 425 F. Mix all the ingredients together. Spread on a baking sheet and roast for 25-30 minutes.

Shiitake Bacon

  • Find the recipe here.