My Plant-Based Roasted Cauliflower and Chickpea Soup is a delicious, thick, creamy soup that tastes amazing! All without adding any milk or cream. It’s packed with flavour from the cauliflower, chickpeas, some fresh thyme, lemon zest and off course some tasty bouillon.
I had friends round for dinner the other night and prepared this with some wholegrain bread and sprinkled it with some roasted hazelnuts, cumin and coriander seeds. I then took it to work the next day and had it with one of my super salads.
You’ll definitely be feeling full and satisfied all afternoon long, while flooding your body with lots of fibre and deliciousness!
- Non stick baking tray
- Lemon zester / mini grater
- 1 kg cauliflower trimmed and cut into small florets
- 400 g cans chickpeas in water rinsed and drained
- 6 cloves garlic crushed then chopped
- 8 sprigs fresh thyme
- 1 tablespoon fresh lemon zest
- 1 potato peeled and finely chopped
- 2 litre Marigold vegan low salt bouillon
- handful roasted hazelnuts
- freshly ground black pepper
- Preheat the oven to 200C (400F/gas 6). Divide the cauliflower, chickpeas, lemon zest and garlic between two non stick baking trays.
- Add enough water to both baking trays to a depth of 1cm/0.4 inches. Grind some fresh black pepper over the cauliflower mix and place in the oven for approximately 25-30 minutes.
- Place the potato and Marigold vegan bouillon in a large saucepan and bring to the boil over high heat.
- Simmer for 10 minutes or until the potato is tender. Add the cauliflower and chickpeas and cook for 1-2 minutes, or until tender.
- Using a hand-held stick blender, purée until smooth. Divide the soup among warm soup bowls and top with the roasted hazelnuts.
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