Roasted Cauliflower and Chickpea Soup
- For the Soup
- 1 cauliflower head, cut into florets (about 4 cups total)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 5 garlic cloves, peeled
- 4 tablespoons extra-virgin olive oil, divided
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/8 tsp. paprika
- 2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)
- 1/4 tsp. black pepper
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup heavy cream
- For Garnish
- Reserved roasted cauliflower mix
- Red pepper flakes
- Fresh thyme leaves
- Heavy cream
- Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower florets, chickpeas and garlic cloves (just leave them whole) with 3 tablespoons of the olive oil and the cumin, salt and paprika. Roast in your pre-heated oven for 30 minutes, stirring once half way through. Remove from your oven and set aside. Reserve about 1/2 cup for the garnish.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently. Add the vegetable broth and the water and increase the heat to bring the mixture to a boil. Once boiling, turn the heat down to maintain a simmer. Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes. Remove the pot from the heat. Stir in the roasted cauliflower mix.
- Puree the soup using an immersion blender. Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids. Return the pureed soup to the stovetop and gently re-warm it. Stir in the heavy cream. Season to taste with salt and pepper.