Roasted Cauliflower and Chickpea Soup



Roasted Cauliflower and Chickpea Soup , .


Roasted Cauliflower and Chickpea Soup


Roasted Cauliflower and Chickpea Soup

Total Time: 50 Minutes, Servings: 6 Servings

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 :
  • 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.
  • 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.
  • 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.
  • To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream, if desired. Enjoy immediately.
  • Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.



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Roasted Cauliflower and Chickpea Soup

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