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Roasted Cauliflower and Chickpea Soup

A creamy and flavorful soup made with roasted cauliflower and chickpeas, perfect for a cozy dinner or nutritious lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head cauliflower, cut into florets
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk (or heavy cream)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh herbs (like parsley or cilantro) for garnish
  • Lemon wedges for serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Toss the cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer and roast for about 20-25 minutes, or until the cauliflower is golden brown and tender.
  3. In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the diced onion for about 5 minutes until it’s soft and translucent. Add the minced garlic and cook for another minute.
Cooking
  1. Add the roasted cauliflower and chickpeas to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-10 minutes.
  2. Stir in the coconut milk (or heavy cream) and use an immersion blender or a regular blender to blend the soup until smooth and creamy.
  3. Taste and adjust seasonings if needed.
  4. Serve hot, garnished with fresh herbs and a lemon wedge on the side.

Notes

For the best results, roast your cauliflower and chickpeas until they create a nice caramelization. You can also experiment with seasonings. Avoid overcrowding the baking sheet.