I’ve eaten pasta in some way, shape, or form for the past 14 consecutive meals and if someone doesn’t come stage a cauliflower soup kind of intervention soon, I’m going to need to be rolled out of my home to go back to work next week.
On the bright side, my next two rotations are ICU and nights, which means scrubs aka PANTS WITH DRAWSTRING WAISTLINES. Good for your ego, bad for any sort of accurate self-assessment of whether you’ve been overdoing it on the cookie leftovers.
(Spoiler alert. I’ve been overdoing it on the cookie leftovers.)
I first made this cauliflower soup a few weeks ago in an attempt to sneak both a vegetable AND a legume into my child. I’m not going to sugar coat it – she was NOT interested, but she also dips her toothbrush in her bathtub water after peeing in it so not exactly the authority on good taste.
BUT the.boy and I loved it and one of my biggest regrets of this holiday season is not having a batch of it in the fridge to alternate with carb loads. If you’re having similar feelings of food reticence, I highly recommend whipping up a batch ASAP. It could only be a good thing.
- 1 head cauliflower, cut into florets
- 2 cups cooked chickpeas (or 1 15-oz can drained and rinsed)
- 6 garlic cloves, peeled
- 4 tbsp olive oil, divided
- 1 tsp ground cumin
- ½ tsp kosher salt
- ⅛ tsp smoked paprika
- 2 medium yukon gold potatoes, peeled and cubed
- ¼ tsp black pepper
- 4 cups vegetable broth
- 1 cup water
- ½ cup heavy cream
- Heat oven to 400F. In a large bowl, toss together the cauliflower florets, chickpeas, garlic, 3 tbsp of the olive oil, cumin, salt, and smoked paprika. Spread on a parchment-lined baking sheet and roast for 30 minutes, stirring once halfway through. Remove from the oven and set aside.
- Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Stir in the potatoes and black pepper. Cook for 2 minutes, then stir in the broth and water. Increase heat to high and bring to a boil. Once boiling, lower the heat to a simmer and allow the potatoes to cook uncovered for 15-20 minutes or until the potatoes are fork-tender. Remove from the heat and stir in the cauliflower-chickpea mix, reserving a half cup for garnish.
- Pour the soup contents into the bowl of a blender or food processor and puree until smooth. Return it to the stovetop and gently rewarm it. Stir in the heavy cream and season to taste with salt and black pepper.
- Serve warm garnished with reserved cauliflower-chickpea mix.
More good-for-you soups!