I know I posted an earlier recipe for Cauliflower and Chickpea soup, but I wanted to go back and create a simpler soup where the Cauliflower and the chickpeas stand out. Home you enjoy this variation to the earlier recipe.
1 head of cauliflower, cleaned and prepped, stems removed and chopped into florets
4 cups of homemade veggie stock
1 cup chickpeas, prepped
2 shallots, chopped
2 stalks of celery, chopped
4 cloves of garlic, minced
2 cups almond milk, unsweetened
½ cup fresh grated, Sheep Parmesan Cheese
1 teaspoon of Bouquet Garni
½ teaspoon of ground ginger
Chili powder to taste
Olive oil
Salt and pepper to taste
Fresh Thyme leaves
Directions
Preheat oven to 400 degrees
Line a baking sheet with parchment paper
In a large bowl place cauliflower and chickpeas, drizzle with olive oil, and season with salt and pepper, toss to coat and pour out onto baking sheet. Place in the oven and roasted for about 30 minutes or until the cauliflowers starts to char. Remove from oven and set aside
In a large stock pot, over medium high heat, drizzle some olive oil and add the shallots and celery and sauté until soft. Now add most of the cauliflower and all the chickpeas to pot, along with garlic, veggie stock, herbs, ginger and spices, bring to boil and reduce and simmer for about 20 minutes. Remove from heat. Note: you want to reserve some of the cauliflower florets for garnish.
Working in batches, puree contents of stock pot in a food processor until smooth. Return to the stock and place on a low heat. Stir in almond milk and cheese, and simmer until warmed through and cheese has incorporated into soup.
Remove from heat, serve and garnish with roasted cauliflower florets and fresh Thyme leaves – Enjoy