Nanna Banner's Chickpea and Cauliflower Soup is very versatile and a great way to get lots of nourishment into all the family. Served piping hot in winter, it is warming and comforting; served chilled in the summer, it is refreshing and hydrating.
Ingredients One whole cauliflower
400g tin chickpeas
2 small onions or 1 large one
1 heaped teaspoon mild curry powder
Peel and roughly chop onions. Heat a small amount of oil in a large pan and gently fry the onions for 2 to 3 minutes.
Add the curry powder and fry for another 2 minutes.
Meanwhile, drain and rinse the chickpeas and divide the cauliflower into florets.
Add chickpeas, cauliflower and 750ml of stock to the pan. Homemade stock such as Nanna Banner's Chicken Stock is best, as this will enhance the flavour and add extra nutritional goodness without any nasties!
All the ingredients in the pot
Bring to the boil.
For hob cooking, reduce to a simmer and leave for 1 hour.
For slow cooking, place pan in slow cooker and cook on low for 3 hours.
Remove from heat and blend. To achieve your desired consistency, you may need to add more stock as you blend.
Smooth and velvety
In colder months, serve piping hot with a swirl of soy sauce.
Comfort food that is good for you!
In summer time, make it quite thin and serve chilled.
Nanna Banner is my mother and a passionate believer in the healing power of good food, cooked from scratch at home. Soups like this were a staple part of my diet growing up!