Roasted Cauliflower Soup with Crunchy Chickpeas

All the creamy, cauliflower lusciousness without the cream! This warm comforting soup and crunchy topping will be sure to satisfy.

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Serves 4 Servings

15 Prep Time

35 Cooking Time


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


  1. Preheat oven to 180°C
  2. 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.
  3. 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.
  4. 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.

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