Slow Cooker Cauliflower and Cashew Soup

GF, DF, V + RSF - serves 4

Ingredients:

• 1 head of cauliflower, florets only

• 1 1/2 cup diced pumpkin

• Olive oil

• 1 small onion

• 2 large garlic cloves diced

• 1 tbsp grated ginger

• 1 tsp ground cumin

• Salt and pepper

• 2 tbsp lemon juice

• 1/2 cup cashews

• 4 cups vegetable stock

• 2 cups kale leaves

Homemade garlic bread:

• 4 slices of sourdough/GF bread

• 1 garlic clove grated

• Coconut oil

Method:

1. In a heated frypan add your cashews and start toasting (watch these as they burn easily)

2. While these toast, cut your onion and garlic.

3. Once your cashews have toasted remove and set aside.

4. Add a splash of olive oil to the pan and fry off your onion and garlic for 3 minutes.

5. While this cooks add the rest of your ingredients (except the kale) to the slow cooker.

6. Once your onion and garlic is cooked add to the slow cooker and turn on low.

7. Cook for 8 hours.

8. 20 minutes before serving make your garlic bread by turning on your oven to 180 degrees C and lining two baking trays with paper.

9. Lay out the sourdough on one and the kale leaves on the other.

10. On the bread spread over a little olive oil and garlic and place in the oven.

11. Massage a little oil on the kale and sprinkle with salt and place in the oven (these will only take around 5 minutes)

12. While this cooks blitz your soup.

13. Once your kale leaves are crispy and your garlic bread has browned remove from the oven.

14. Serve the soup into bowls, top with the kale and serve with your garlic bread.