For the soup
- 1 head (4-5 cups total) Cauliflowercut into florets
- 1 (15-oz) can Chickpeasrinsed and drained
- 5 cloves Garlicpeeled
- 1 tsp Cuminground
- ½ tsp Salt
- ⅛ tsp Ground paprika
- 4 tbsp Olive oilextra-virgin, divided
- 2 Potatoesmedium , Yukon gold , peeled and cubed , about 2 ½ cups total
- ¼ tsp Black pepper
- 4 cups Vegetable broth
- 1 cup Water
- ½ cup Heavy cream
For the topping
- Red pepper flakes
- Fresh thymeleaves
- Olive oilextra-virgin
- Heavy cream
Roasted Cauliflower & Chickpea Soup
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:
Steps to make Roasted Cauliflower & Chickpea Soup
Heat oven to 400 °F.
Roast cauliflower, chickpeas and garlic
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.
Add cauliflower mixture
Reheat and add cream