Creamy Cauliflower Chickpea Garlic Soup

Description

Indulge in the comforting embrace of the Creamy Cauliflower Chickpea Garlic Soup—a vegan delight that marries the rich flavors of roasted cauliflower with the robust texture of chickpeas and the heady aroma of garlic. This recipe provides not only a healthful dose of vegetables and proteins but also an aesthetically pleasing experience with its creamy texture and aromatic spices.

Ingredients

• ROASTED VEGGIES:
  • 1 head of cauliflower, chopped in semi-thin florets
  • 1-2 garlic bulbs, based on preference
  • 2 tablespoons extra virgin olive oil
  • Teaspoon of sea salt and black pepper, to taste
• SOUP:
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 red onion, chopped
  • 3 cups organic low-sodium vegetable broth/stock
  • 1 cup full-fat coconut cream/milk
  • ¼ cup nutritional yeast or dairy-free cheese shreds
  • 1 teaspoon each of sea salt, smoked paprika, cumin, garlic powder, turmeric powder, dried parsley
  • ½ teaspoon black pepper
• OPTIONAL TOPPINGS:
  • Roasted cauliflower
  • Roasted chickpeas
  • Fresh or dried parsley

Step-by-step Directions

1. To Roast the Veggies

Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Distribute the cauliflower and garlic bulbs evenly on the sheet, drizzle with olive oil, and season with sea salt and black pepper. Roast for 20-25 minutes until golden and crisp.

2. To Blend the Ingredients

In a medium-sized Dutch oven, heat olive oil over medium-high. Add the onions and sauté until translucent (approximately 1-2 minutes). Include the chickpeas, seasonings, and spices, stirring well. Once cooked, blend this mixture with the roasted garlic (squeezed from its skin), most of the roasted cauliflower, and vegetable stock in a high-powered blender until smooth.

3. To Make the Soup

Using the same Dutch oven, combine the blended soup mixture with coconut cream and nutritional yeast. Bring to a brief boil, then simmer on low heat for about 4-5 minutes or until the soup thickens. Ensure to stir occasionally to avoid sticking.

Servings & Preparation/Cooking Time

This recipe serves approximately 4-6 people. Preparation time is around 15 minutes, with a cooking time of about 30 minutes, totaling 45 minutes from start to finish.

Tips for Storage & Reheating

• Store the soup in an airtight container in the refrigerator for up to 4 days.
• Reheat on the stove over medium heat until thoroughly warm. You can also use a microwave, stirring every 30 seconds to ensure even heating.
• If the soup thickens too much upon cooling, add a little water or vegetable stock during reheating to adjust consistency.

Conclusion

The Creamy Cauliflower Chickpea Garlic Soup is an effortless way to bring gourmet vegan cooking into your home kitchen. Rich in nutrients and flavors, this soup is perfect for those seeking a hearty meal that satisfies both taste and nutritional needs. Its versatility as a meal itself or as a side dish makes it a valuable recipe for any culinary repertoire.

Creamy Cauliflower Chickpea Garlic Soup

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 4-6 people 1x

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Description

Indulge in the comforting embrace of the Creamy Cauliflower Chickpea Garlic Soup—a vegan delight that marries the rich flavors of roasted cauliflower with the robust texture of chickpeas and the heady aroma of garlic. This recipe provides not only a healthful dose of vegetables and proteins but also an aesthetically pleasing experience with its creamy texture and aromatic spices.

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Ingredients

Scale 1x2x3x

• 1 head of cauliflower, chopped in semi-thin florets
• 1–2 garlic bulbs, based on preference
• 2 tablespoons extra virgin olive oil
• Teaspoon of sea salt and black pepper, to taste
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 tablespoon extra virgin olive oil
• 1 red onion, chopped
• 3 cups organic low-sodium vegetable broth/stock
• 1 cup full-fat coconut cream/milk
• ¼ cup nutritional yeast or dairy-free cheese shreds
• 1 teaspoon each of sea salt, smoked paprika, cumin, garlic powder, turmeric powder, dried parsley
• ½ teaspoon black pepper
• Roasted cauliflower
• Roasted chickpeas
• Fresh or dried parsley

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Instructions

1. To Roast the Veggies Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Distribute the cauliflower and garlic bulbs evenly on the sheet, drizzle with olive oil, and season with sea salt and black pepper. Roast for 20-25 minutes until golden and crisp.
2. To Blend the Ingredients In a medium-sized Dutch oven, heat olive oil over medium-high. Add the onions and sauté until translucent (approximately 1-2 minutes). Include the chickpeas, seasonings, and spices, stirring well. Once cooked, blend this mixture with the roasted garlic (squeezed from its skin), most of the roasted cauliflower, and vegetable stock in a high-powered blender until smooth.
3. To Make the Soup Using the same Dutch oven, combine the blended soup mixture with coconut cream and nutritional yeast. Bring to a brief boil, then simmer on low heat for about 4-5 minutes or until the soup thickens. Ensure to stir occasionally to avoid sticking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes