Cauliflower and Chickpea Soup
An ideal entrée, this soup brings all the flavour hits with roasted cauliflower and chickpeas leading the way.
Serves
4Preparation time
54 minsIngredients
- 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
Method
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 TIPS
- Soup can be stored in an airtight container for up to 3 days or frozen for 3 months.
