Spicy Cauliflower & Chickpea Soup

by noshnosh (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Quick (1387)      Simple (966)      Winter (315)      Soup (256)      Vegetable (67)     
With winter slowly fading into spring, a hearty soup that can be made in half an hour with limited effort is always a good way to go.

This spiced roasted cauliflower and chickpea soup has a lovely subtle flavour and warm, creamy texture perfect for a cool evening.

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Makes: 4 serve

1/2 cauliflower head, cut into florets
2 tsp olive oil
2 spring onions, chopped roughly
1/2 leek, finely chopped
2 garlic clove, crushed
2 tsp ground cumin
2 tsp ground coriander
1 1/2 tins chickpeas, drained and rinsed
4 cups vegetable stock, hot

To serve
black pepper
parsley leaves, chopped

Preheat oven to 200C.
On a baking tray, scatter the florets, oil, spring onions, leek, garlic, cumin, coriander and chickpeas.

Roast vegetables for 20 mins or until golden and crispy. You may need to turn occasionally to cook equally.

Using a food processor, blend the vegetables and stock until smooth (or desired consistency), and transfer to serving bowl.

Top with cracked black pepper, and chopped parsley leaves.

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