Roasted chickpea and garlic cauliflower soup was idea that came from a couple of cauliflower soup recipes that I found on Pinterest.
I had a cauliflower head in the fridge that I desperately needed to use and I wanted to make a soup that was a little bit interesting but not too complicated to make. I liked the idea of roasting but didn’t particularly want to roast the cauliflower. So I decided that chickpeas and garlic could be the way forward. I always have a jar of chickpeas in the cupboard and garlic heads seems to be multiplying at an unusual rate…
This low carb healthy soup is ideal for making and storing in a container in the fridge or freezing and eating when you don’t have much time to cook. Making soup on a Saturday has become quite a ritual for me as sometimes when the day has been long it’s easy just to eat something pre-made that’s not a take away or junk food.
Roasted chickpea garlic cauliflower soup is super easy to make and won’t take up too much of your time. If you have lot’s to do you can do some odd jobs whilst everything is in the oven or in the pot cooking 😉
INGREDIENTS (Makes about 7-8 portions)
400g jar of chickpeas
Garlic bulb (large)
2 x carrots
1 x cauliflower head
3 x vegetable stock cubes
3 x litres of water
1 tsp of rosemary
1 tsp thyme
Salt and pepper to taste
HOW TO MAKE ROASTED CHICKPEA GARLIC CAULIFLOWER SOUP
Preheat oven to 400F / 204C
Wash the chickpeas and pat dry with a tea towel – try to remove as much water as possible.
Drizzle 2 tablespoons of olive oil and add salt to the bowl and mix thoroughly
Take a garlic bulb and remove the extra white skin on the outside layer then chop off the top so all the bulbs are showing. Drizzle with olive oil, cover with tin foil and place on the tray with the chickpeas and cover with tin foil.
When the oven is ready put the tray on the middle shelf and leave to cook for 30-40 minutes. Make sure you give them a shake every 10 minutes so they crisp up.
In the meantime, chop the onion, carrot and take the leaves off the cauliflower. Then smash the head on the chopping board so that it breaks into pieces, if needed separate the rest of the pieces by hand.
After that prepare the stock – add the stock cubes to a jug and add a litre of boiled water and stir, removing the lumps until the stock is the right consistency.
When the chickpeas are crispy, remove them from the oven and place on the side – try not to eat them all as they are super tasty!
Then, in a large pot add a little bit of oil and heat. Add the onion, carrot and leave to cook for about 1 minute. Add a little bit of stock to the mix and cook for a further 5 minutes until soft.
Add the cauliflower, squeeze the garlic from the bulb into the pot, add the herbs, the rest of the stock and the 2 litres of water.
Leave to cook for about 30 minutes until the vegetables are soft, Add the chickpeas to the pot 5 minutes before the end.
Season with salt and pepper
Remove from the hob and use a handheld blender or a stationary one to make the soup smooth and creamy.
POUR INTO A BOWL AND ENJOY THIS WONDERFUL ROASTED CHICKPEA & GARLIC CAULIFLOWER SOUP!
NUTRITIONAL INFO PER SERVING