Cauliflower & Chickpea Soup

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a bowl of golden soup garnished with chickpeas, cauliflower and fresh parsley

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Roasting the cauliflower concentrate the flavours in this creamy gloriously golden lightly spiced soup, that is both filling and hearty. Ideal for batch cooking and easily adapted.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time40

Equipment

Stick / Immersion Blender (UK) Get one with the highest wattage you can, and ideally a steel shaft

Ingredients

1 onions - 1
3 cloves garlic
1 cauliflower - 2
1 can chickpeas - 3
2 tbsp olive oil
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
salt and pepper
1 stock cube / pot - 4

Optional To Serve

2 tsp lemon juice

Instructions

Heat oven to 200°C/180°C Fan / 400°F / Gas 6
Prepare the vegetables
Cauliflower – Trim the stem, remove any leaves (save and steam to serve as a vegetable), and separate into bite sized florets cutting the stem into similarly sized pieces
Onion – top, tail, peel and cut into 8
Garlic – peel
Chickpeas – drain and rinse
1 onions, 3 cloves garlic, 1 cauliflower, 1 can chickpeas
Put the cauliflower, onion, garlic and chickpeas into a large roasting pan. Add the spices, olive oil and season liberally with pepper and salt.
Mix well to ensure that everything is coated with the spices and oil. The easiest way to do this is with your hands.
2 tbsp olive oil, 1 tsp turmeric, 1 tsp ground cumin, salt and pepper, 1 tsp ground coriander
Put into the oven to roast for about half an hour, giving the pan a good shake after fifteen minutes.
Once cooked everything will be golden and fragrant, the cauliflower starting to brown and reduced by about a third.
Transfer the roasted vegetables to a saucepan or pot, reserving some of the roasted chickpeas and small pieces of cauliflower to use as a garnish.
Add water so the vegetables are almost covered and add the stock cube.
I always add less water then I think I need, as it is easy to thin down too thick soup.
1 stock cube / pot
Blend the soup with a stick blender until completely smooth, adding a little more water if needed to thin the soup.
Place saucepan on a medium heat to warm through.
Then stir through the lemon juice, check and adjust the seasoning and serve topped with the reserved chickpeas and pieces of cauliflower.
2 tsp lemon juice

Notes

Ingredients

Onion (100g)
Cauliflower - 1 x regular cauliflower (about 450g prepared weight)
Chickpeas - drained wright 250g
Stock cube / pot - vegetable or chicken by preference

*Quantities are not exact - adjust liquid according to recipe instructions.

Storage

Fridge – Allow your soup to cool and pour into airtight containers, seal and keep in the fridge for up to 3 days.

Freezer – Once cold, pack into airtight containers, seal and freeze. It will store for up to 6 months.

Reheating – Defrost in the fridge overnight, or on the kitchen counter for a few hours. Reheat your soup in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a Pyrex-style jug as you can lift it in and out one handed.

Tips and variations

Do not skip roasting the vegetables as it makes a noticeable difference to the final soup. Make sure to use a large pan so they are spread out, if needed use two pans.
If you are making a batch for the freezer, use 500 ml stock for a slightly more concentrated soup that takes up less space. You can thin it when you come reheat it.
Swap the spices - curry powder or ras el hanout work well
Use white beans instead of chickpeas

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.