Chickpea and cauliflower soup
Chickpea and cauliflower soup may not be your go-to type of meal but before you click and exit wait for the point of difference.
This soup recipe has been created for convenience and maximum flavour. The ingredients are baked first in spices to maximise the aromatics through the cauliflower and prevent the watery vegetable flavour that people turn their noses up to.
- 1 cauliflower head washed and cut into 4cm wide chunks
- 1 can of chickpeas wash and rinsed
- 1 glove garlic
- 1/2 brown onion
- 1/2 teaspoon smoked paprika
- Tip of teaspoon cumin
- Tip of teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 litre of good quality organic stock or 2 tablespoons of Gevity bone broth in 750ml of water
- Preheat oven to 180 degrees and line a baking tray with baking paper.
- Place the cauliflower, garlic and onion in a large bowel and mix the olive oil and spices all together.
- Lay the ingredients out on the baking tray then place in the oven for 30-40 minutes or until the ingredients start to burn.
- In a large deep pot bring the water or stock to a boil and place the cooked ingredients as well as the chickpeas in the water.
- Turn the temperature down so a simmer and reduce the mixture down to the desired consistency.
- I like a chunky soup so once the soup has been simmering down for 45 minutes I take half of the mixture and place in a heatproof food processor and blend to a silky consistency then add it back to the remainder of the mix.
- Add salt and pepper at the end as this recipe can surprise you with the amount of flavour that is produced through the process
If you prefer a silky smooth soup put the whole soup into a food processor or whatever heatproof kitchen appliance you have.