Roasted Cauliflower and Chickpea Soup


Roasted Cauliflower and Chickpea Soup

Roasted Cauliflower and Chickpea Soup

Ingredients
  • For the Soup
  • 1 cauliflower head, cut into florets (about 4 cups total)
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 5 garlic cloves, peeled
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/8 tsp. paprika
  • 2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)
  • 1/4 tsp. black pepper
  • 4 cups vegetable broth
  • 1 cup water
  • 1/2 cup heavy cream
  • For Garnish
  • Reserved roasted cauliflower mix
  • Red pepper flakes
  • Fresh thyme leaves
  • Heavy cream

Instructions
  1. Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower florets, chickpeas and garlic cloves (just leave them whole) with 3 tablespoons of the olive oil and the cumin, salt and paprika. Roast in your pre-heated oven for 30 minutes, stirring once half way through. Remove from your oven and set aside. Reserve about 1/2 cup for the garnish.
  2. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently. Add the vegetable broth and the water and increase the heat to bring the mixture to a boil. Once boiling, turn the heat down to maintain a simmer. Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes. Remove the pot from the heat. Stir in the roasted cauliflower mix.
  3. Puree the soup using an immersion blender. Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids. Return the pureed soup to the stovetop and gently re-warm it. Stir in the heavy cream. Season to taste with salt and pepper.