Description
A comforting, rich soup featuring roasted cauliflower and chickpeas, perfect for chilly days.
Ingredients
Scale
- 1 head of cauliflower, chopped into florets
- 1 can of chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Olive oil, for roasting
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped cauliflower with olive oil, salt, and pepper. Spread it evenly on a baking sheet.
- Roast the cauliflower for 25-30 minutes until it’s golden and tender.
- Heat some olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they are softened and aromatic.
- Add the roasted cauliflower along with the chickpeas to the pot. Pour in the vegetable broth, then stir in the cumin and smoked paprika.
- Bring the mixture to a simmer, allowing it to cook for about 10 minutes for the flavors to meld.
- Use an immersion blender to puree the soup until smooth or blend it in batches in a regular blender.
- Serve hot, garnished with your favorite herbs for an extra touch.
Notes
For extra flavor, add a squeeze of lemon juice before serving. This soup can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg