Smoky Roasted Cauliflower and Chickpea Soup: A hearty and nutritious soup recipe that combines smoky roasted cauliflower with protein-packed chickpeas for a delicious and satisfying meal.
Ingredients:
- 1 head cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 cup chopped fresh parsley
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets and chickpeas with 2 tablespoons of olive oil, smoked paprika, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet and roast them in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
- Heat the remaining tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 5 minutes, or until softened.
- Add the minced garlic to the pot and sauté for 1-2 minutes, or until fragrant.
- Add the roasted cauliflower and chickpeas to the pot, along with the vegetable broth.
- Bring the soup to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the flavors have melded together.
- Puree the soup using an immersion blender or transfer it to a blender and blend until smooth.
- Season the soup with salt and pepper to taste.
- Serve the smoky roasted cauliflower and chickpea soup hot, garnished with chopped fresh parsley.