This cold and damp weather makes me want to eat warm hearty soups for breakfast lunch and dinner. Seriously everyday all I crave right now is a warm bowl of soup. Last week I had no idea what to make and not very many veggies to work with so I got a little creative and make the most incredible Roasted cauliflower and chickpea soup.
The flavours and consistency were just perfect and the crunchy veg and chickpeas on top were like a cherry on top. Its super filing but I promise you will love the combo of ingredients and crunch.
Prep time: 1o mins
Cook time: 35 mins
Total time: 45 mins
Makes: 4-6 servings
Ingredients:
- 3 cups veggie broth
- 1 medium sized sweet potatoe
- 1 small butternut squash
- 4 cloves of garlic
- 2-3 large carrots
- 1 can coconut cream
- 1 can of chickpeas
- 1/2 a large cauliflower
- tumeric
- ginger
- sea salt
- olive oil
- 2 Tbsp olive oil
Directions:
- To get started cut up your cauliflower into pieces
- Rinse and pat dry your chickpeas
- Lay chickpeas and cauliflower and 1/2 of the squash on a baking sheet and sprinkle with turmeric, ginger powder and sea salt and 1 tbsp of olive oil. I left out the measurements for the spices because everyone has their own taste level for these spices, start of and then taste it half way through baking and add more if you need too. Toss them to make sure they are all coated.
- Place in over at 375 for 30 minutes, make sure to remember to check on them and flip occasionally.
- While the chickpeas and veg are roasting, saute the garlic in the remaining 1 tbsp of olive oil for 2-3 mins.
- chop up and add the carrots, sweet potato and the other 1/2 squash. Stir and let cook for a minute or two.
- Add the broth and let simmer while the veggies are roasting.
- Once the veg are cooked and soft in the pot (not the oven) use an immersion blender to puree, then add and stir in the coconut cream.
- Pour in a bowl and sprinkle the roasted cauliflower and chickpeas on top.
- Enjoy!
