All the creamy, cauliflower lusciousness without the cream! This warm comforting soup and crunchy topping will be sure to satisfy.
Serves 4 Servings
15 Prep Time
35 Cooking Time
Ingredients
1 whole cauliflower
1 leek, sliced
1 small onion, cut into wedges
2 celery sticks
4 cups vegetable stock
400 g canned chickpeas
1/2 tsp ground cumin
1/2 tsp ground coriander
Method
- Preheat oven to 180°C
- In a bowl mix the chickpeas with the olive oil, cumin, coriander and season with salt and pepper. Spread chickpeas out on a tray and bake in the oven for 20-25 minutes or until they are golden and crispy.
- On a lined baking tray, add the cauliflower florets, leeks, onions, and celery. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes or until vegetables are tender and the edges are slightly golden.
- Remove from the oven, reserve a few cauliflower flowers for garnish and transfer the rest of the roasted vegetables into a blender. Add stock and process until you have a smooth creamy consistency.