15 Dec Roasted Cauliflower Chickpea Soup

Posted at 14:51h in Blog, Recipes by

Roasted Cauliflower Chickpea Soup

One of the things I love the most about fall is that it’s officially soup season – yay! Bring on the warm, fragrant soups that nourish the soul.

You may want to consider this soup for a few reasons:

  • Cauliflower is in season, and you can easily purchase locally grown produce
  • Chickpeas have a crazy amount of fibre and protein, making it ideal for a plant-based meal
  • It’s chock-a-block full of powerful nutrients
  • It’s inexpensive
  • It makes a lot

A tip you may wish to try if you haven’t used this technique already:

  • Remove the leaves from your cauliflower
  • Cut into 4 wedges
  • Cut wedges into half inch slices and separate the florets
  • This technique gives you more “flat” edges, which facilitates more even roasting

*I tend to be moderate with seasoning for recipes I share. I will “up” the seasonings a bit when I make it again*

Roasted Cauliflower Chickpea Soup

1 cauliflower – cut into florets using above mentioned technique
1 tablespoon heat-tolerant oil
1 540 ml/19 oz can of chickpeas – well rinsed
salt and pepper

1 onion – diced
2 cloves garlic
1 tablespoon oil
4 cups vegetable broth
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon coriander

Place cauliflower and chickpeas on parchment-lined baking sheet. Drizzle with oil and season with salt and pepper. Roast at 400 degrees for 25-30 minutes, turning sheet half way through. Remove from oven and save a few florets and chickpeas for garnish.

Sauté onion in oil until softened and translucent. Add garlic and give a quick stir. Add cumin, smoked paprika, turmeric, salt and coriander. Add chickpeas and cauliflower and give it another stir. Add broth. Bring to a gentle boil, and then simmer for 20-30 minutes.

Use a blender or immersion blender until you obtain a desired consistency. If too thick, simply thin out with a little water or broth. Spoon into bowls and garnish with cauliflower and chickpeas. Serve with a nice salad and enjoy!