Roasted Cauliflower Soup with Crunchy Chickpeas

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Serves: 4

Prep: 15 mins

Cook: 35 mins

All the creamy, cauliflower lusciousness without the cream! This warm comforting soup and crunchy topping will be sure to satisfy.

Ingredients

1 whole cauliflower

1 leek, sliced

1 small onion, cut into wedges

2 celery sticks

4 cups vegetable stock

400 g canned chickpeas

1/2 tsp ground cumin

1/2 tsp ground coriander

Preheat oven to 180C
In a bowl mix the chickpeas with the olive oil, cumin, coriander and season with salt and pepper. Spread chickpeas out on a tray and bake in the oven for 20-25 minutes or until they are golden and crispy.
On a lined baking tray, add the cauliflower florets, leeks, onions, and celery. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes or until vegetables are tender and the edges are slightly golden.
Remove from the oven, reserve a few cauliflower flowers for garnish and transfer the rest of the roasted vegetables into a blender. Add stock and process until you have a smooth creamy consistency.

Add sage with brown butter for an extra decadent touch drizzled on top.

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