Roasted Cauliflower and Chickpea Soup

Roasted Cauliflower and Chickpea Soup | www.floatingkitchen.net
  • Roasted Cauliflower and Chickpea Soup
Posted on February 12, 2014
Category:

Winter is not going down without a fight. We had another frigid week here in Seattle. But this time I was more prepared and managed to do enough damage control to prevent my pipes from freezing. Thanks goodness! And following the cold snap we even had a little bit of SNOW! Which is a very rare event for the city.

So have you guys been watching the Olympics? I’m totally obsessed. I’m glued to the television. But when I look at all the athletes out there on the snow and ice, it gives ME the chills. That’s weird, right? Like, I’m cold by association? I don’t know. It happens.

Cauliflower-Chickpea-Soup-1

This Roasted Cauliflower and Chickpea Soup is the perfect cozy dish to enjoy while being lazy on the couch (and watching other people be the opposite of lazy!). It’s very hearty, kind of nutty and has just the right amount of spice. And it tastes really creamy, even though there is only a half of cup of cream in the entire pot. I give it a gold medal! See what I did there…?

The garnishes really elevate this soup from snooze-worthy to spectacular. So definitely don’t skip them. Pureed soups shouldn’t really ever be served naked, in my humble opinion.

Stay warm friends!

Cheers,

Liz

Recipe barely adapted from Fork & Flower

Roasted Cauliflower and Chickpea Soup

Serves about 6

Roasted Cauliflower and Chickpea Soup

Ingredients

  • For the Soup
  • 1 cauliflower head, cut into florets (about 4 cups total)
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 5 garlic cloves, peeled
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/8 tsp. paprika
  • 2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)
  • 1/4 tsp. black pepper
  • 4 cups vegetable broth
  • 1 cup water
  • 1/2 cup heavy cream

  • For Garnish
  • Reserved roasted cauliflower mix
  • Red pepper flakes
  • Fresh thyme leaves
  • Heavy cream

Instructions

  1. Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower florets, chickpeas and garlic cloves (just leave them whole) with 3 tablespoons of the olive oil and the cumin, salt and paprika. Roast in your pre-heated oven for 30 minutes, stirring once half way through. Remove from your oven and set aside. Reserve about 1/2 cup for the garnish.
  2. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently. Add the vegetable broth and the water and increase the heat to bring the mixture to a boil. Once boiling, turn the heat down to maintain a simmer. Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes. Remove the pot from the heat. Stir in the roasted cauliflower mix.
  3. Puree the soup using an immersion blender. Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids. Return the pureed soup to the stovetop and gently re-warm it. Stir in the heavy cream. Season to taste with salt and pepper.
  4. To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream, if desired. Enjoy immediately.
  5. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
https://www.floatingkitchen.net/roasted-cauliflower-and-chickpea-soup/

49 Comments


  • Trackback to Floating Kitchen

    Reply

    • This soup is to die for it is absolutely scrumputious!


    • Glad you love it!


  • Trackback to Floating Kitchen

    Reply

  • Trackback to Floating Kitchen

    Reply

    • I’ve made cauliflower soup in the past and it’s been so bland. This one is full of flavour and textures. I did add roasted garlic and onion. Will definitely be making this again. Very satisfying.


    • That’s great to hear, Simone! And love your additions!


  • Trackback to Floating Kitchen

    Reply

  • This was delicious and probably the best cauliflower soup I’ve made… I did add a bit of onion and I omitted the cream and it was amazing! Extremely flavorful!! Thanks for sharing!!

    Reply

    • That’s so great to hear, Shan!


  • I plan on making this today, chilly spring day and soup sounds good. My daughter is vegan so skipping the heavy cream, thinking some coconut milk on the side to see how that adds to the flavors. I will let you know. Thanks

    Reply

    • Awesome! And it should work great with coconut milk!


    • How did the coconut milk do? I’m dairy free and was thinking of doing coconut milk or maybe even soaked and blended cashews for the cream.


    • I haven’t tried it, but others have and say it works great!


  • This soup is amazingly good and healthy!!!!!

    Did it last night! Will definitely make it another time!

    Thanks!! 🙂

    Reply

    • That’s so great to hear, Rebecca! Yay!


  • Yum. At what stage should the roasted garlic be added?

    Reply

    • You add it in after the potatoes are cooked. See step 2 in the recipe instructions.


  • Can this soup be made by omitting the dairy?

    Reply

    • Hi Hayley! You could certainly omit the dairy and try a non-dairy alternative (almond or soy milk, for example) for a little added “creaminess”.


  • I loved this soup. I also roasted onion with the cauliflower mix and added fresh thyme to the roasting vegetables. This was amazing! Thank you

    Reply

    • So glad to hear you enjoyed it!


  • Should i used dried or pre-cooked chickpeas for this recipe? So excited to test it!

    Reply

    • Hi Jane. I used canned chickpeas, which are already hydrated/cooked.


  • Hi, any ideas on potato substitute? Trying to keep carbs down…. celery root, maybe?

    Reply

    • Hi Barb, I haven’t tried with celery root. If you do, please let me know how it turns out!


  • Hi! My friend made this soup last night and brought it in for us to share at lunch. It was amazing! Do you have the nutrition information on it!

    Reply

    • Hi Becky. So glad to hear you enjoyed it! I don’t have the nutritional information, but maybe try one of those free online calculators?


  • I tried this recipe and it was fantastic! I added some Parmesan cheese and chopped green onion as garnish and it was fabulous. I’ll definitely be making this again!

    Reply

    • That’s so great to hear, Eileen!


  • Truly amazing flavors and textures in this soup. It is rich, like a meat broth without the meat! This recipe is a keeper.

    Reply

    • Awesome! So glad you tried it!


  • This soup is amazing!
    I made so much of it and I’m already looking forward to eating it again 🙂
    Thank you, Liz!

    Reply

    • That’s great to hear! Yay!


  • Can this soup be frozen?

    Reply

    • I haven’t tried, so I can’t say for certain. I would freeze it before adding the half and half. Then add the half and half when you re-warm it.


  • Made this soup tonight and really liked it! I only had 3 cups of cauliflower so I added in a cup of carrots and it added nice color and a touch of sweetness. I imagine in the late summer when I have loads of extra bell peppers that would be a tasty addition too. I liked how simple the recipe was and that the result was a creamy, earthy, savory flavor. I will definitely be making this soup again.

    Reply

    • That’s great to hear. And I love your addition of carrots. This soup is definitely adaptable to all sorts of veggies you might have on hand!


  • Made this soup tonight with two modifications… sweet potatoes because I didn’t have white potatoes and homemade almond milk instead of cream because my daughter is vegan. Loved it! Thank you for sharing this delicious recipe, which lends itself well for personal adaptation and preference. Next time I’ll try white potatoes as you’ve listed and homemade cashew cream. Thank you!

    Reply

    • Love those change ups, Mary! I’m a big fan of sweet potatoes so I think I might try that next!


  • Hello, what is the Reserve cauliflower mix you are talking about?

    Reply

    • In step 1 of the instructions I have you reserve 1/2 cup of the roasted mixture for topping.


  • This soup is amazing. I subbed in almond and canned lite coconut milks (50/50 for flavor v. calories!) for the cream becz cow’s milk is problematic for me, and it was fabulous! Also roasted the garlic as a whole, foil-wrapped head, which intensifies yet mellows the flavor…we love garlic! This recipe is now a permanent fact of life for my family. Thanks for what you do!

    Reply

    • Love those change ups, Toni! So glad this is a staple in your house now!


  • Seriously this soup is spectacular!

    Reply

    • So glad you love it, Kris!


    • Honestly, I licked the bowl. I made it vegan with coconut cream and it was just insanely good!


  • This sounds SO good…..will try it before the weekend. Regards from CapeTown to all my foodie friends out there.

    Reply

    • Great! I hope you love it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Trackback URL for this post