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Roasted Cauliflower Soup with Crunchy Chickpeas

Roasted Cauliflower Soup with Crunchy Chickpeas

All the creamy, cauliflower lusciousness without the cream! This warm comforting soup and crunchy topping will be sure to satisfy.

15 minutesPrep Time
35 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
1 whole cauliflower
1 leek, sliced
1 small onion, cut into wedges
2 celery sticks
4 cups vegetable stock
400 g canned chickpeas
1/2 tsp ground cumin
1/2 tsp ground coriander

Directions

  1. Preheat oven to 180C
  2. In a bowl mix the chickpeas with the olive oil, cumin, coriander and season with salt and pepper. Spread chickpeas out on a tray and bake in the oven for 20-25 minutes or until they are golden and crispy.
  3. On a lined baking tray, add the cauliflower florets, leeks, onions, and celery. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes or until vegetables are tender and the edges are slightly golden.
  4. Remove from the oven, reserve a few cauliflower flowers for garnish and transfer the rest of the roasted vegetables into a blender. Add stock and process until you have a smooth creamy consistency.