Creamy Roasted Cauliflower + Chickpeas Soup

It’s that time of the year, when I could eat soup for lunch and dinner every day. Soup is unimaginably comforting, and can either be a simple starter or a whole meal. I personally, like the idea of a hearty bowl of soup as dinner every once in a while, and using different vegetables and proteins to keep it balanced makes it a great meal choice! This soup pairs cauliflower and chickpeas, so it’s great for a meatless evening. Along with a bell pepper, the cauliflower florets and chickpeas are roasted with mild spices to bring out a nice nutty flavour. This is then simmered in broth for a short while to meld the flavours, and then blended to creamy perfection. With buttered toast on the side, you’re evening just got brighter!

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Ingredients

  • 1 medium head cauliflower, cut into florets

  • 1 240g can chickpeas, drained

  • 1 red bell pepper, diced

  • 4 large cloves garlic, peel on

  • 3 tbsp coconut oil

  • 1 tsp turmeric powder

  • 1 tsp black pepper powder

  • 1/2 tsp cumin powder

  • Salt to taste

  • 2 bird’s eye chillies, chopped

  • 1 medium red onion, sliced

  • 750ml vegetable stock

  • 1/3 cup double cream

Method of Preparation

  1. Preheat the oven to 200°C.

  2. In a small pan, heat 2 tbsp of the coconut oil. As it warms, add the turmeric powder + black pepper powder + cumin powder + salt. Mix well, turn off the heat.

  3. Place the cauliflower + chickpeas + bell pepper + garlic in a large roasting tray. Pour over the oil and spice mix, toss to coat well. Roast for 20 minutes. Remove from the oven, toss the veggies, and return to the oven for another 15 minutes. Remove from the oven, set aside.

  4. To a large deep saucepan, add 1 tbsp coconut oil. As it warms, add the chillies + onion. Sauté for a minute, then add salt. Remove the roasted garlic from the roasting tray, peel the skin, and add whole to the saucepan. Cook for 10-12 minutes on medium heat.

  5. Reserving around 2 tbsp of the roasted chickpeas for topping the soup. Add the remaining roasted veggies to the saucepan. Add the broth, bring to boil and simmer for 20 minutes. Add the double cream, and turn off the heat. Allow to cool slightly, then transfer to a blender in batches, and blend till smooth.

  6. Serve hot, topped with roasted chickpeas, and some sourdough bread on the side!