Roasted Cauliflower Soup with Crusty Chickpea Topping
[Vegan]

For the Soup:

1. Preheat oven to 400°F.
2. Prepare the cauliflower florets on a clean baking sheet. Roast in the oven for 30 minutes.
3. In a large saucepan, sauté onions and garlic for a few minutes.
4. Meanwhile, remove skin from the potatoes and carrots and chop both into small 1-inch chunks.
5. Add potatoes, carrots, vegetable broth, paprika and cayenne pepper to the saucepan and gently reduce heat. Let it simmer for about 15 minutes, or until the potatoes seems tender.
6. Divide into two bowls using a sieve, so that you'll have one bowl with veggie broth and one bowl with the boiled veggies.
7. When the cauliflower is finished in the oven, add the boiled veggies, cauliflower and nutritional yeast to a blender and then gently add a little water at a time. In that way you'll decide the texture.
8. Season with salt.

For the Topping:

1. Cut the cauliflower florets into even smaller florets.
2. In a medium bowl, mix all ingredients (except for the pumpkin seeds) and mix thorough.
3. Place on a clean baking sheet and roast in the oven for 30 minutes minutes and carefully mix around after 15 minutes.
4. In a small saucepan, over low heat roast pumpkin seeds until you'll see a lightly golden surface.
5. Allow the roasted chickpeas/cauliflower to cool down after they are done in the oven.
6. Add to a bowl and mix with pumpkin seeds and you'll have an awesome topping for the soup.