Roasted Cauliflower and Chickpea Soup
by RoryAs the weather turns colder, this hearty soup/stew made with roasted vegetables really hits the spot. This vegan recipe is spicy without being hot. Best of all, it will make your kitchen smell fantastic!
Roasted Cauliflower and Chickpea Soup
Rated 5.0 stars by 1 users
Category
Soups & Stews
Ingredients
1 Head of Cauliflower (Broken into Florets)
5 Medium Carrots (Peeled and Cut Into 1 ½” Pieces)
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Sea Salt, Fine (To Taste)
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Black Pepper, Fine Ground (To Taste)
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1 ½ tsp. Turmeric, Ground
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1 ½ tsp. Cumin, Ground
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1 ½ tsp. Sri Lankan Cinnamon, Ground
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1 tsp. Coriander, Ground
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1 tsp. Paprika, Sweet Hungarian
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1 tsp. Cayenne, Powder (Optional)
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1 tsp. Cardamom, Green Ground
1 Large Sweet Onion (Chopped)
6 Cloves Garlic (Peeled and Chopped)
2 14 oz. Cans Chickpeas (Drained and Rinsed)
1 28 oz. Can Diced Tomatoes
Directions
Preheat the oven to 475°F. Break the cauliflower into bite-sized florets, and peel and slice the carrots as well. Arrange the cauliflower and carrots, in a single layer, on a rimmed baking sheet that has been lined with parchment paper (or just oil the baking sheet with vegetable oil). Season vegetables lightly with salt and pepper.
Make a spice blend by mixing together the turmeric, cinnamon, cumin, coriander, paprika, cayenne and cardamom so that they are thoroughly combined. Sprinkle about half of the spice mixture onto the vegetables. Drizzle seasoned veg generously with olive oil, and gently toss the carrots and cauliflower so that all pieces are seasoned and oiled.
Bake the vegetables in the oven for 20 minutes. Ingredients will be lightly browned but still firm. Remove the baking sheet from the oven and set aside to cool slightly.
Heat 2 Tbsp. olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onions and sauté for 3 minutes, before adding the garlic and the rest of the spice mixture. Continue to sauté the mixture, on medium-high, for another 3-5 minutes, stirring frequently.
Add the chickpeas and canned tomatoes to the soup pot, and add salt and pepper to taste. Raise the mixture to a boil, then reduce the heat to a medium-low simmer. Cover and allow mixture to bubble for 5-10 minutes.
Carefully add the roasted cauliflower and carrots to the pot, and bring to a boil again. Once the mixture boils again, quickly reduce the heat to medium-low and let the soup pot simmer, covered, for another 15-20 minutes. Check the soup intermittently, and add water or vegetable broth if necessary.
Serve in soup bowls, while piping hot. Tastes great with pita, crusty French bread or roti / naan on the side.