Roasted cauliflower and chickpea soup

Roasted cauliflower and chickpea soup

I am a one-bowl meal person. Meals that merrily bubble themselves to delicious on the stove with little attention on my part. Recipes like stews, pastas, chilis and soups are particularly favourable when it comes to not wanting to do many dishes, or serve in many dishes. Living in the Pacific Northwest, it's pretty damp and chilly outside for most of the year, making it soup season for about 10 out of 12 months.

I found this recipe on the Floating Kitchen blog, and made very few adaptations. If you did want to make this soup vegan or dairy free, just swap out the chicken stock for vegetable stock, and heavy cream for a non-dairy alternative.

  • 1 cauliflower head, cut into florets

  • 1 (15 ounce) can chickpeas, rinsed and drained

  • 5 garlic cloves, peeled

  • 4 tbsp extra virgin olive oil, divided

  • 2 tsp group cumin

  • 1 tsp salt

  • 1 tsp paprika

  • 1 tsp chili powder

  • 2 medium Yukon gold potatoes, peeled and cubed

  • 1/2 tsp black pepper

  • 4-8 cups chicken stock (depending on desired consistency of soup)

  • 1 cup water

  • 1/2 cup heavy cream

1. Preheat the oven to 400 degrees Fahrenheit. On a large rimmed baking sheet, or baking dish, mix the cauliflower florets, whole garlic cloves, chickpeas, with three tablespoons of the olive oil and the cumin, salt, paprika and chili powder.


2. Roast in your preheated oven for about 30 minutes, stirring once halfway through. Remove from the oven and set aside, reserving about 1/2 cup for garnish (the garnish is optional, but highly recommended if you want to look/feel like a fancy chef person).


3. Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the potatoes and black pepper, stirring constantly for about two minutes. 


4. Add four cups of chicken stock and the water and increase the heat. Allow the mixture to come to a boil. Once boiling, reduce the heat to maintain a simmer. Then continue to simmer the mixture for about 20 minutes, or until the potatoes are soft.

5. Remove the potatoes from the heat and slowly stir in the roasted cauliflower mixture.


6. Using an immersion blender, or in batched with a regular blender of food processor. puree the soup to your desired consistency. I added about another four cups of chicken stock during this process because I found the soup to be quite thick. Return the soup to the stove top and place it on a medium heat to re-warm it. Stir in the heavy cream and season with salt and pepper if desired.


7. If you're not feeling fancy, just ladle the soup into a bowl and enjoy! Otherwise, ladle the soup into a bowl and take your reserved cauliflower mixture and make some fun art on top of your dinner.


The best way I can describe this soup is a thinner, creamier, hotter version of hummus, that you can eat all on it's own. The little bit of heat from the chili powder and paprika are a great kick to the mellow flavours of chickpea, cauliflower and potato. Also, so much garlic. It is hard to go wrong when there is a lot of garlic.


For a meatless soup, it was incredible how filling it was. Makes for a great lunch or dinner on a cold day. Do you have any favourite pureed soup recipes? Eating this was the most comforting meal I've had in a long time and think this could be the ticket to surviving the cold, rainy West Coast winters.

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