Roasted Cauliflower and Chickpea Soup

Roasted Cauliflower and Chickpea Soup

Ingredients

• For the Soup
• 1 cauliflower head, cut into florets (about 4 cups total)
• 1 (15 ounce) can chickpeas, rinsed and drained
• 5 garlic cloves, peeled
• 4 tablespoons extra-virgin olive oil, divided
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/8 tsp. paprika
• 2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)
• 1/4 tsp. black pepper
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup heavy cream
• For Garnish
• Reserved roasted cauliflower mix
• Red pepper flakes
• Fresh thyme leaves
• Heavy cream

Instructions

1. Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower florets, chickpeas and garlic cloves (just leave them whole) with 3 tablespoons of the olive oil and the cumin, salt and paprika. Roast in your pre-heated oven for 30 minutes, stirring once half way through. Remove from your oven and set aside. Reserve about 1/2 cup for the garnish.
2. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently. Add the vegetable broth and the water and increase the heat to bring the mixture to a boil. Once boiling, turn the heat down to maintain a simmer. Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes. Remove the pot from the heat. Stir in the roasted cauliflower mix.
3. Puree the soup using an immersion blender. Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids. Return the pureed soup to the stovetop and gently re-warm it. Stir in the heavy cream. Season to taste with salt and pepper.

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