Roasted cauliflower and chickpea soup

Serves 4 to 6

Adapted from Floating Kitchen

Yes, clearly I am going through soup season at the moment. It's easy to prepare in advance and really takes the chill off these winter nights. One of the two toddlers usually will eat some of it, and served with garlic bread (or just regular bread) means that everyone eats something at least. I like the subtle cumin flavours and seems easy enough to sneak a few extra vegetables in - another win! The chickpeas makes this a pretty well-rounded meal with that extra kick of protein and I do love the crunchy chickpeas on the side too - give it a try!

Prep time: 30 min

Cooking time: 30 min

Ingredients 

1 head of cauliflower

1 can chickpeas (400g), drained

5 cloves garlic, peel on

1/2 tsp salt 

1/2 tsp cumin

1/4 tsp paprika

olive oil

1 zucchini

2 potatoes

1 litre vegetable stock

250 mL (1 cup) water

1/4 cup cream

extra salt and pepper to season

Method

1. Preheat the oven to 200 C. 

2. Cut the cauliflower into medium-sized florets. Place in a large bowl with the chickpeas and toss with  salt, cumin, paprika and olive oil.

3. Place on a large baking tray. Place the garlic cloves with the peel into a small amount of aluminium foil. Drizzle with olive oil and salt and wrap it up and place on the baking tray too.  Roast for 20 minutes, toss then roast for another 10 to 15 minutes until the cauliflower is golden.  

4. Meanwhile, peel and roughly cut the potatoes and the zucchini. 

5. Place the stock, water, potatoes and zucchini into a large pot and bring to the boil then continue to cook on medium heat for about 20 minutes until the potatoes are very soft.  

6. Add in the cauliflower and chickpeas, leaving some for garnish (if desired). Remove from the heat and then blend with a stick blender until smooth.

7. Return the pot to the heat and stir through the cream. Season with salt, pepper and cumin as desired.

8. Serve warm, with a handful of the roasted cauliflower and chickpeas. 

NB. If you forget and put in all the cauliflower and chickpeas, don't panic! You can drain another can of chickpeas then toss with salt, olive oil and 1/2 tsp cumin and roast for about 15 minutes. This gives you some crunchy chickpeas for garnish and to munch on too! :)

Adults version

Toddler version