Apr 23

Apr 23 Cauliflower Tumeric Chickpea Soup

Next to kale, cauliflower is probably one of my favorite cruciferous vegetables. I like it more than I do broccoli (though I think broccoli has an unfair reputation!) Soup is a great way to make use of stray vegetables in the fridge or freezer, as well as dressing up vegetables you may otherwise not enjoy raw, roasted or eaten whole in another form. This flavorful, turmeric-spiced soup should warm you up if you have the chills or are just craving something hot and hearty and can be enjoyed with some lightly toasted bread.

Ingredients

2 cups uncooked cauliflower

1 tablespoon turmeric

3- 4 cups vegetable broth (depends on how much soup you want, less broth if your vegetables are frozen)

1 tablespoon flour

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon salt

1 tablespoon black pepper

1/2 teaspoon curry power

1/2 teaspoon ginger

1 cup mix of carrots and celery, chopped

1/3 + 1/3 cups heavy cream (or coconut milk)

1 tablespoon garlic, minced

2 tablespoons butter

1 tablespoons olive oil

1/4 + 1/4 cups parmesan cheese

1/2 cup chickpeas

Instructions

Step 1

Heat 1 tablespoon butter and olive oil and sauté onions and garlic for about 3 minutes, do not burn. Add the spices and cook for another 2 minutes, until fragrant.

Step 2

Add the carrots and celery, cook for 2 minutes, or until slightly softened.

Step 3

Add the cauliflower, chickpeas, and broth, reduce temperature to simmer.

Step 4

In a smaller pot on low heat, add 1 tablespoon butter until melted. Add the flour, 1/4 cup cheese, and 1/3 cup cream a little bit at a time. Whisk to form a roux (which will act as a thickening agent for your soup). You can season the mix with salt and pepper.

Step 5

Add the roux, and the remaining cream and parmesan cheese to your soup pot, stir, and simmer for 15 minutes. Season to taste with salt and pepper.

Step 6

Once your soup is cooked, turn the heat off and set aside to cool. When slightly cooled, using a hand mixer or moving your soup to a blender, blend the soup to your preferred consistency.

Serve hot with lightly toasted bread, garnish with cheese, spring onions, and roasted cauliflower. Serves 4-5.

Tip: Keep tasting and seasoning as you cook! This will ensure your soup comes out to your liking and does not taste bland.