Roasted Cauliflower Soup

Quick and easy to make and on top super yummy. Nutty taste of roasted cauliflower matches perfectly with sweet creamy coconut milk. And to pimp it up a little bit for the extra flavour crispy roasted spiced chickpeas on top.

Ingredients

Ingredients
Servings:
head
Cauliflower
g
Chickpeas
ml
Coconut Milk
tsp
Sweet Smoked Paprika Powder
tsp
Garlic Powder
tsp
Ground Cumin
Salt & Pepper to taste
Olive Oil
Calories
per serving
236
Carbs
17
Protein
8
Fat
13

Instructions

Preparing In The Kitchen
  1. Heat up the oven to 190 ºC.
  2. Cut the cauliflower on smaller pieces and place it on a baking sheet, drizzle over olive oil and add garlic powder and cumin (you can add some additional spice – be creative) Mix it all well and season with salt and pepper.
  3. Place it in the oven and roast for 15-20 minutes, until soft and golden.
  4. In the meantime, drain the chickpeas and spread them on baking sheet, drizzle over olive oil and add sweet smoked paprika. Mix it all well and season with salt and pepper.
  5. Place the chickpeas on a baking sheet and place them in the oven to roast for 15 minutes, until crispy.
  6. Once cauliflower is done place it in the food processor and add coconut milk. Blend until smooth.
  7. Pour the mixture in the pot and bring to boil.
  8. Before serving, top it with the crispy chickpeas and serve it with some toasted bread.

Preparing In The Kitchen
  1. Heat up the oven to 190 ºC.
  2. Cut the cauliflower on smaller pieces and place it on a baking sheet, drizzle over olive oil and add garlic powder and cumin (you can add some additional spice – be creative) Mix it all well and season with salt and pepper.
  3. Place it in the oven and roast for 15-20 minutes, until soft and golden.
  4. In the meantime, drain the chickpeas and spread them on baking sheet, drizzle over olive oil and add sweet smoked paprika. Mix it all well and season with salt and pepper.
  5. Place the chickpeas on a baking sheet and place them in the oven to roast for 15 minutes, until crispy.
  6. Once cauliflower is done place it in the food processor and add coconut milk. Blend until smooth.
  7. Pour the mixture in the pot and bring to boil.
  8. Before serving, top it with the crispy chickpeas and serve it with some toasted bread.

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