Quick and easy, this 20 min cauliflower soup with carrot chips + seed crumble is great any day of the week, on a cold winter's night!
In a large soup pot over medium heat, add a generous amount of olive oil (2-3 Tbsp), and sauté the onions for a couple of minutes, while you prepare the potatoes and cauliflower.
In a medium size pan over medium heat (dry - no oil), add the sunflower seeds and pumpkin seeds. Mix often. Cook until they start to roast gently, and add the paprika, garlic powder, and a pinch of sea salt. Mix. Wait about 20 more seconds, and transfer to a cold plate.
Using a food processor, or mini food processor, put the seed mixture into it, add the coconut oil, and pulse until the texture is like a crumble. No big pieces, but not powder either. Set aside.