Cauliflower and Chickpea Soup

It still seems cauliflower is the the new kale! I'm happy to hear this as I have another cauliflower recipe: Cauliflower and Chickpea Soup!
This spices used in this soup are taken from my Roasted Chickpea recipe. I'm sure any combination of spices (cumin, paprika, chili powder) will taste great when mixed with vegetables and roasted in the oven.

I kept the sodium count low by only using one cup broth and 3 cups water. However, any amount of broth, water, milk can be used depending on the desired soup thickness.

Cauliflower and Chickpea Soup
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 700g / 25oz cauliflower, cut into florets
- 1tsp olive oil
- 2tsp cumin
- 1tsp ground coriander
- 1/2tsp chili powder
- 1/2tsp paprika
- 420g / 15oz / 1 can drained chickpeas
- 1tsp olive oil
- 2tsp cumin
- 1tsp ground coriander
- 1/2tsp chili powder
- 1/2tsp paprika
- 1tsp olive oil
- 110g / 4 oz onion, chopped
- 2 clove garlic, chopped
- 240ml / 8floz chicken or vegetable broth
- 720ml / 24floz water
- 240ml / 8floz almond milk, unsweetened
- ground black pepper (optional)

Method:
In a bowl, combine the oil and spices. Add the cauliflower florets to the bowl and mix together. Place the florets on a baking tray and roast for 40 minutes at 200C/400F, turning half way through.

Do the same for the chickpeas: combine all the ingredients and place on a baking tray. Roast for 30 minutes at 200C/400F. Half way through, take the chickpeas out of the oven and shake the tray.

Meanwhile, in a large pan, heat the oil and then cook the onions and garlic for 5 minutes. Add the broth and water and warm through. Once the cauliflower and chickpeas are fully roasted, add the cauliflower to the broth.

Blend until smooth, stir in a cup (240ml) almond milk and/or additional water if too thick.
Add the roasted chickpeas to the soup and grind black pepper to serve. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information: