Roasted Cauliflower Soup with Crunchy Chickpeas

Winter Recipes › Roasted Cauliflower Soup with Crunchy Chickpeas

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.

Set a Reminder to cook 02/08/2025 05:42 02/08/25 18:42 Australian Eastern Daylight Time IGA Recipes – Roasted Cauliflower Soup with Crunchy Chickpeas Reminder – Roasted Cauliflower Soup with Crunchy Chickpeas https://www.iga.com.au/recipes/winter/roasted-cauliflower-soup-with-crunchy-chickpeas/

Ingredients

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

Method

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.

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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