Cauliflower and Chickpea Soup
An ideal entrée, this soup brings all the flavour hits with roasted cauliflower and chickpeas leading the way.
How long will it take?
45 minutes
What’s the serving size?
Serves 4 - 6
What do I need?
- 1 large cauliflower, cut into florets
- 400 g can chickpeas, rinsed and drained
- 4 cloves garlic, peeled
- 1 tsp ground cumin
- Pinch salt
- ¼ tsp paprika
- 4 tbsp olive oil, divided
- 2 large potatoes, peeled and diced
- Pinch freshly ground black pepper
- 4 cups vegetable stock
- 1 cup water
- ½ cup coconut milk
- Fresh chives, chopped, to serve
How do I make it?
- Preheat oven to 200C.
- Combine cauliflower, chickpeas, garlic, cumin, salt, paprika, and 3 tablespoons olive oil in a large bowl and toss to combine. Tip onto a large baking tray and bake for 30 minutes. Remove from oven and set aside.
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add potatoes and pepper and cook, stirring frequently for 2 minutes. Pour in stock and water and bring to the boil. Reduce heat to a simmer and cook until the potatoes are tender.
- Remove saucepan from heat and add in cauliflower and chickpea mix, reserving some for garnish. Using a stick blender puree the soup to a smooth consistency. Return saucepan to low-medium heat and add in coconut milk. Taste and season if desired.
- Serve topped with reserved cauliflower and chickpeas and a sprinkling of chives.
TOP TIP
- Soup can be stored in an airtight container for up to 3 days or frozen for 3 months.
