This soup takes cauliflower soup to a whole new level of deliciousness. It is hearty, and nutritious with a delicious nutty flavour.
My current food obsession is cauliflower (sorry kale, I have moved on). It’s funny because I used to hate it. I think that’s because I didn’t take the time to fully know, understand and appreciate its uniqueness, and versatility. It is incredibly versatile. The list of things you can do with it is endless. You can add it to soups, stews, stir-fries, salads, and roasts. You can also make pizza dough and cauliflower mash with it. How incredible!
I love cauliflower. And I also love chickpeas. Not only are they both healthy and delicious, but they also marry together beautifully and harmoniously. Another food power couple right here. Roasting the cauliflower, chickpeas and garlic adds this beautiful sweetness and earthiness to the soup.
This dish is incredibly simple, one which I will be making over and over again.
Recipe partly adapted from floating kitchen
- 1 cauliflower, cut into florets
- 1 can chickpeas, rinsed and drained
- 4 cloves garlic
- Olive oil
- 1 small onion, chopped
- 1 teaspoon thyme
- 4 cups vegetable broth
- Black pepper
- Red pepper flakes
- Preheat the oven to 400 degrees and line a baking tray with parchment paper.
- Toss cauliflower florets, chickpeas, garlic, olive oil and salt and spread evenly on the lined baking tray. Roast for about 25 - 30 minutes, turning half-way through, until browned.
- Heat olive oil in a large pot, add onions and thyme and cook for 2 minutes until fragrant. Add broth, roasted cauliflower, chickpeas (reserve some) and garlic. Bring to a boil, then reduce the heat and simmer for 5-10 minutes.
- Transfer half of the soup to a blender and blend until smooth (I wanted it chunky but you can blend all the soup if you prefer a smooth consistency).
- Return blended soup to the pot and mix through over low heat. Season with salt and pepper to taste.
- Serve in bowls, top with reserved veggies, drizzle some olive oil and sprinkle red pepper flakes.