This Roasted Cauliflower and Chickpea Soup is the perfect cozy dish to enjoy while being lazy on the couch or to serve for a low key dinner party.
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.
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!
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 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
Reserved roasted cauliflower mix
Red pepper flakes
Fresh thyme leaves
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.