Here’s another great recipe, thanks to Pinterest! This soup was about as easy as you can get (although it does take some time). The veggie broth says “1 l” which I am assuming is liters. I googled it, and that is a little over 4 cups. I used my handy-dandy immersion blender to blend it all up, and voila! Creamy, perfect soup! I tried to use some leftover chickpeas as a garnish, but they kept sinking. 😦 I didn’t have to season this soup at all at the end- it was perfect!
Roasted Cauliflower & Chickpea Soup
1 cauliflower, cut into florets
1 can chickpeas, drained
1 potato, cubed
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 (I omitted)
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.