This Roasted Cauliflower and Chickpea Soup is a delicious soup recipe made from the humble cauliflower. It is super filling thanks to the addition of chickpeas and the roasted cauliflower adds a wonderful depth of flavor. I always make a double batch as this soup will keep in an airtight container in the refrigerator for 2-3 days.
Start by roasting cauliflower, chickpeas and garlic. Meanwhile, cook potato cubes and add vegetable broth and water. Boil until the potatoes are very soft before stirring in the roasted cauliflower mixture. Make sure you reserve some for the garnish. Blend the soup and return to the heat before stirring in heavy cream. When you’re ready to serve, spoon the warm soup into bowls and garnish with the reserved cauliflower mixture, some red pepper flakes and fresh thyme leaves. Drizzle each bowl with olive oil and heavy cream and serve immediately.
To make the Roasted Cauliflower and Chickpea Soup, you will need the following ingredients:
Heat oven to 400 °F.
Toss 1 head of cauliflower florets, a can of chickpeas and 5 cloves of garlic on a rimmed baking sheet with 1 teaspoon of ground cumin, ½ a teaspoon of salt, ⅛ teaspoon of paprika and 3 tablespoons of the olive oil. Roast in the oven for 30 minutes, stirring once halfway through cooking.
Meanwhile, heat 1 tablespoon of oil in a large saucepan over medium heat. Add the potato cubes and a sprinkle of black pepper and cook for about 2 minutes, stirring frequently. Pour in 4 cups of broth and 1 cup of water. Bring to a boil and simmer for about 15-20 minutes until the potatoes are very soft.
Take the pot off heat and mix in the roasted cauliflower mixture. Make sure you reserve around ½ a cup to use as a garnish.
Allow the soup to cool slightly, before blending until smooth using a handheld blender or food processor with the blade attachment.
Return the soup to low heat and warm gently. Stir in ½ a cup of heavy cream. Taste and adjust seasoning if necessary.
Ladle the soup into large bowls and garnish with the remaining cauliflower mixture and drizzle with olive oil, heavy cream and a sprinkle of red pepper flakes and fresh thyme.
This Roasted Cauliflower and Chickpea Soup is a delicious soup to make when you have people over for lunch. It is healthy and filling and full of flavor. Try it soon and come back to leave a review.
I just made this roasted cauliflower & chickpea soup and wow, it’s fantastic! My kids loved it, which is rare. I roasted the veggies while helping them with homework, so it was easy. We enjoyed it all week! A must-try for busy families like ours.
I made this soup for my family last week and it was a hit! The kids loved the flavors, and it was so easy to prepare. Perfect for chilly evenings!
I made the Roasted Cauliflower & Chickpea Soup last week for my dinner party and it was a hit! The roasted flavor was amazing! I remember my mom used to make cauliflower soup when I was little. So, this recipe brought back those warm memories while making everyone happy. Yum!
Delicious!
Superb!
Yummy soup!
So delicious soup!
I made this Roasted Cauliflower & Chickpea Soup last week and was really happy with it. It's easy to prep and the flavor is realy rich. I shared it with a friend and we both enjoyed it. Perfect for cozy dinners!
Lovely!
Delicious. I made this soup on a chilly evening, and it warmed my family up. The roasted cauliflower adds a flavor that’s simply perfect.
Yum!
I made this soup for a family gathering, and it was a hit! The roasted cauliflower adds a wonderful flavor. I doubled the recipe, and everyone wanted seconds! Absolutely delicious!
Epic!
I love this recipe! Thanks for sharing!
