hearty roasted cauliflower & chickpea soup

the temperatures have dropped noticeably, which i actually really enjoy. i enjoy the drizzle, the fog, the chilly air that crawls underneath your skin. and with the cold, as reliable as a swiss watch, i start to crave comfort foods. anything hearty, i’m in for the deal: cakes, stews, roasted vegs, soups, cheeses, pasta… here, i even managed to combine two fall perks in one dish: roasted vegs – incorporated into a hearty soup with just the right amount of nutty flavor and crunch. i have a feeling this soup is going to be a staple around here for the next couple of months.
roasted cauliflower & chickpea soup

ingredients: 
1 cauliflower, cut into florets
1 can chickpeas, drained
1 potato, cubed
olive oil
3 garlic cloves
1 l vegetable broth
1/2 cup heavy cream
1 tsp. ground cumin
fleur de sel & pepper

1 tsp. paprika flakes

thyme & crème fraîche for garnish

directions:
preheat the oven to 220° c / 420° f and line a baking sheet with parchment. cut the cauliflower into florets, drain and pat dry the chickpeas. place on the sheet together with the garlic cloves (whole). sprinkle everything with olive oil and season with salt and cumin. roast for about 20 to 25 minutes, until the vegs are golden and in places charred. in the meantime, heat a little more olive oil and gently sweat the potato cubes. add water and broth and bring to a boil. cook until tender. add the roasted cauliflower, and chickpeas (spare some for the garnish) and garlic and heat through. puree with a food blender. add the heavy cream, bring to a boil. season with salt and pepper. serve in bowls, topped with a dollop of crème fraîche, the leftover cauliflowers and chickpeas, some thyme leaves and a sprinkle of paprika flakes. 
  • 5

    Overall Score

  • Reader Rating: 2 Votes

You May Also Like