Curried Cauliflower and Chickpea Soup
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4-5
Ingredients
- 3-4 T Olive Oil
- I head of cauliflower, stems removed, chopped into florets
- 1 yellow onion, roughly chopped into 2 inch pieces
- 1/2 shallot, thinly sliced
- 1-15 oz can chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1 1/4 tsp cumin
- 1/2 tsp turmeric
- 3 tsp yellow curry powder
- 1 tsp garlic powder
- 1 1/2 tsp salt (or to taste)
- 3/4 tsp pepper
- 2 cups chicken broth, more as needed (or vegetable broth)
- Juice of 1/2 lemon
- 1- 15 oz can full fat coconut milk
- Chopped Cilantro, as garnish
Instructions
- Preheat oven to 425 and line baking sheet with parchment paper.
- Toss cauliflower, chickpeas, onion, garlic, and shallots with olive oil, cumin, turmeric, curry powder, garlic powder, salt & pepper. Spread into an even layer on your baking sheet, and bake for 25-30 minutes, tossing after 15 minutes, until nicely roasted.
- Remove from the oven and transfer 2/3 cup of the roasted mixture aside then transfer remaining to your blender or food possessor.
- Add chicken/veggie broth, coconut milk, and lemon to blender and blend until smooth and creamy. Adjust seasonings to taste.
- Serve in bowls topped with roasted cauliflower chickpea mixture, a drizzle of olive oil and chopped cilantro. Enjoy!!
