CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Roasted Cauliflower And Chickpea Soup

1

  • Overview
  • Ingredients
    14 items
  • Directions

This Roasted Cauliflower and Chickpea Soup is a nutritious and flavorful dish that combines the goodness of cauliflower and chickpeas with aromatic spices. Perfect for a comforting meal!

  • 1 Cauliflower
  • 1 tin (400g) chickpeas
  • 30ml olive oil
  • 5ml paprika
  • 5ml chopped thyme
  • Salt and black pepper for seasoning
  • 5ml Ground cumin
  • 15ml Finely Grated Ginger
  • 5ml Ground Turmeric
  • 150g Potatoes
  • 500ml vegetable stock
  • 200ml cream
  • 250ml Milk
  • Chopped thyme

  • Preheat the oven to 200°C.
  • Combine the cauliflower, chickpeas, half of the olive oil, paprika, thyme and seasoning in an ovenproof dish, mix well and roast for about 25 minutes. Stir once during the cooking period. Remove from the oven and keep aside – reserve about one-third of this mixture to use as garnish for the soup.
  • Meanwhile, place the rest of the olive oil in a saucepan on medium heat and add the cumin, ginger and turmeric. Cook for 1 minute and then add the potatoes. Cook for a few minutes and then add the stock.
  • Simmer the potatoes on low heat until they are cooked. Cool a little and then stir in the cream, milk and two-thirds of the roasted cauliflower and chickpea mixture.
  • Blend until smooth and adjust the seasoning to taste. Add more liquid if the soup is too thick.
  • Reheat and serve with the reserved roasted cauliflower and chickpeas and some more fresh thyme.