Ingredients:Â
FOR THE CAULIFLOWER SOUP:
- 1 tablespoon olive oil
- 1 medium white onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1 pound cauliflower florets
- 2 cubes frozen herbsÂ
- 4 cups (950 ml) low-sodium vegetable stock or water
- Salt
- Freshly ground black pepper
GARNISH:
- Olive oil cooking spray
- Roasted chickpeas (recipe below)
- Freshly ground black pepper
FOR THE ROASTED CHICKPEASÂ
- 1 can chickpeas (400 grams /14 ounces), drained and rinsed
- Olive oil cooking spray
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
Instructions:
MAKE THE SOUP:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes until soft and translucent, stirring occasionally. Stir in the garlic and continue to sauté for 1 more minute, until fragrant.Â
- Add the chopped cauliflower and herbs, and cook for about 3 minutes, stirring often.
- Cover with vegetable stock and simmer on medium heat for about 15 minutes, until the cauliflower is very soft.
- Remove from heat, add salt and pepper to taste and carefully blend until smooth using a blender, a food processor or an immersion blender.
- Add more stock for a thinner consistency.
- Serve the cauliflower soup in bowls topped with roasted chickpeas, garnished with chopped fresh thyme, a drizzle of extra virgin olive oil and freshly ground black pepper.
ROASTED CHICKPEAS:
- Preheat the oven to 200° C (400° F).Â
- Pat chickpeas dry with paper towels and place them in a large bowl.Â
- Toss with olive oil, paprika, chili powder, cumin and salt until evenly coated.
- Spread chickpeas in a single layer on a baking sheet and bake for 20-25 minutes, stirring occasionally to prevent over browning. The chickpeas are done when they are crispy and golden brown.
Makes 4 servings. Count 1 bowl of soup + ½ cup roasted chickpeas as a protein and a vegetable.
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