Ingredients: 

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 herbs 
• 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 CHICKPEAS 

• 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:

1. 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. 
2. Add the chopped cauliflower and herbs, and cook for about 3 minutes, stirring often.
3. Cover with vegetable stock and simmer on medium heat for about 15 minutes, until the cauliflower is very soft.
4. Remove from heat, add salt and pepper to taste and carefully blend until smooth using a blender, a food processor or an immersion blender.
5. Add more stock for a thinner consistency.
6. 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:

1. Preheat the oven to 200° C (400° F). 
2. Pat chickpeas dry with paper towels and place them in a large bowl. 
3. Toss with olive oil, paprika, chili powder, cumin and salt until evenly coated.
4. 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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