Inspired by a recipe in Better Homes and Gardens magazine (my mum buys me an annual subscription every year) I bring to you a vegan Spiced Cauliflower & Chickpea Soup. Hearty and delicious, this is a great winter meal. It can be frozen for 3 months and enjoyed another day.
Cauliflower is nothing but cabbage with a college education. Mark Twain
Spiced Cauliflower & Chickpea Soup
Serves 8
Ingredients
1 head of cauliflower broken into florets
1 x 400g tin of chickpeas (rinsed and drained)
1/4 cup olive oil
1 tsp garam masala
1 tsp cumin
1 tsp ground coriander
4 cups vegetable stock
juice of 1 lemon
salt and pepper to taste
vegan sour cream, pine nuts and parsley to serve
What do I do now?
Preheat the oven to 180 degrees C. Grease and line a baking tray with baking paper.
In a large bowl toss the cauliflower florets, chickpeas, olive oil and spices. Place on the baking tray and bake for 30 minutes until golden. Reserve 1/2 cup of the mix for the top of the soup.
Transfer remaining cauliflower and chickpeas to a large saucepan. Pour in the stock and bring to the boil. Once boiling reduce the heat to low and simmer for about 25 minutes until soft.
Cool and transfer to a nutri-ninja / nutri-bullet / food processor and blend until smooth. Reheat on low and add the lemon juice, season to taste and serve with pine nuts, parsley and vegan sour cream.
Anything else I should know?
This can be frozen for up to 3 months.
You can substitute pine nuts for almond or leave out completely.
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