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.
: 5 minutes
: 25 minutes
: 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
parsley leaves, chopped
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