Roasted Cauliflower and Chickpea Soup
I have been working on a few cauliflower recipes, here is a soup recipe that I have been working for the past few years. The first few times I had made it, it was with chicken stock, milk and garnished with bacon, but in the last variation I created a few days ago, I made it completely vegan. - Enjoy
1 cauliflower head, cut into florets, about 4 cups
4 cups of homemade vegetable stock or water
2 cups of diced organic potatoes
1 cup of dry white wine
½ cup of Almond/Coconut Milk, unsweetened
1 (15 ounce) can chickpeas, rinsed and drained
5 roasted garlic cloves, minced
1 teaspoon ground cumin
1/2 tsp. smoked paprika
pinch of ground cardamom
red pepper flakes to taste
Salt and Pepper to taste
Reserved roasted cauliflower mix
Pre-heat your oven to 400 degrees.
Line a baking sheet with parchment paper
In a large bowl, toss the cauliflower florets and chickpeas with 3 tablespoons of the olive oil and the dried spices, salt and pepper. 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.
In a large stock pot heat about 1 tablespoon of olive oil over medium heat. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently. Add the vegetable stock and the wine 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.
Puree the soup, in batches, in the food processor. Return the pureed soup to the stovetop and gently re-warm it. Stir in the almond/coconut milk. Season to taste, red pepper flakes, salt and pepper.
Serve and garnish with roasted mixture, thyme sprigs and red pepper flakes