Cauliflower soup with roasted chickpeas

Total: 55 min. | Active: 40 min.
vegan, lactose-free, gluten-free

I'm a huge fan of quick lunchtime meals. Lunch is the one meal of the day that I often don't have time for and so I end up grabbing something that's not particularly healthy. Not any more! This simple soup provides lots of portions. Simply store it in the fridge and you'll be able to whip up a quick weekday lunch in no time.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

Chickpeas
1 tin chickpeas (approx. 400 g), rinsed, drained
1 tbsp olive oil
1 tsp mild curry powder
½ tsp salt
Soup
2 tbsp olive oil
1  onion, coarsely chopped
2  garlic cloves, coarsely chopped
900 g cauliflower, cut into florets, stem peeled and sliced
2 tsp mild curry powder
1 tsp turmeric
½ tsp salt
1 ½ litre vegetable bouillon
4 dl coconut milk
4 sprig flat-leaf parsley, finely chopped

How it's done

Chickpeas

Mix the chickpeas with the oil, curry and salt, transfer to a baking tray lined with baking paper.

Roast

Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove, leave the chickpeas to cool on the tray.

Soup

Heat the oil in a pan. Sauté the onion and garlic for approx. 5 mins. Add the cauliflower and cook for approx. 5 mins. Add the curry, turmeric and salt, pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. Puree the soup until smooth, pour in the coconut milk, heat through. Serve the soup with the chickpeas and parsley.

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