Roasted Cauliflower Soup with Crunchy Chickpeas

This is such a simple, healthy and delicious soup, that you will want to make it again and again. Roasting the cauliflower is an important step as cauliflower develops caramelized notes with a greater depth of flavor as it roasts in the oven. This soup is thick and creamy, and you’d swear there was cream in it. However, the creamy consistency is obtained not by adding cream but by pureeing the soup. The crunchy chickpeas add flavor and texture, and the final drizzle of Extra-Virgin Olive oil is perfection.

Ingredients:

  • 1 cauliflower (you’ll need 2 cups chopped roasted cauliflower)
  • 2 cups vegetable broth
  • 1/4 cup (packed) Parmesan cheese, finely grated plus extra for garnish
  • 1/2 teaspoon salt
  • 1 can chickpeas
  • Extra-Virgin Olive Oil (for roasting cauliflower and final drizzle)

 

To roast cauliflower, separate the cauliflower into small flowerets (see Macaroni and Cauliflower Soup). Spread on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss well. Roast in preheated 350* oven for approx. 45 minutes. Cauliflower should be lightly golden and tender. Chop some of the cauliflower and measure out 2 cups. Transfer to a blender.

Add half of the vegetable broth and pulse a few times. Add remaining broth and blend until smooth. Add Parmesan cheese and salt.

To make crunchy chickpeas:

Ingredients:

  • 1 (15-ounce) cans chickpeas (garbanzo beans)
  • 1 1/2 tablespoons olive oil
  • 1/2-1 teaspoons coarse salt
  1. Drain and rinse the chickpeas, place on a paper towel-lined baking sheet for 15 minutes.
  2. Transfer the chickpeas to a bowl, toss with the olive oil and half of the salt.
  3. Remove the paper towels from the baking pan, add the chickpeas.
  4. In a 400* oven, roast them 45-55 minutes until they are crisp and golden (depends on your oven and how crunchy you want them).
  5. Remove from oven, season with the remaining salt, adding more if desired.
  6. Store in an airtight container.

To serve, ladle hot soup into bowl, top with chickpeas and a drizzle of Extra-Virgin Olive Oil.

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