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Roasted Cauliflower Soup with Crunchy Chickpeas

  • 4 Serves
  • 15 minutes
  • 35 minutes

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



4 Serves*
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
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Preheat oven to 180C
  2. 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.
  3. 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.
  4. 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.

Easy Swap

If you don't have chickpeas on hand, just reserve a few roasted cauliflowers florets for the topping for added texture to your soup.

Top Tips

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

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