Roasted Cauliflower and Chickpea Soup
Roasted cauliflower and chickpea soup made from a mix of pureed potatoes and warmly spiced roasted cauliflower florets and chickpeas. Lovely, warming, and basically a bowl of health.
Yield: 6 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve warm garnished with reserved cauliflower-chickpea mix.
Recipe by Joanne Eats Well With Others at