Cauliflower and spiced chickpea soup
https://www.coop.co.uk/recipes/cauliflower-and-spiced-chickpea-soup
The potato and cauliflower lend a lovely creaminess to this dairy-free soup
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Feeds
4
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 30g
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Ingredients
- 2 Co-op British cauliflowers, green leaves removed
- 400g can Co-op chickpeas, drained and rinsed
- 4 tsp Co-op olive oil
- 1 tsp cumin seeds
- 2 tsp ground cumin
- 1 tsp dried thyme
- 1 onion, diced
- 2 tsp ground coriander
- Pinch of nutmeg
- 1 baking potato (about 250g), peeled and diced
- 1 litre vegetable stock, made with 1 cube
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Halve 1 cauliflower, then cut half into small florets (set the stalk aside to use later)
- Put the florets on a baking tray with half the chickpeas and drizzle with 2 tsp of the oil. Sprinkle over the cumin seeds, along with half the ground cumin. Season and toss well to coat
- Roast for 10 mins, then sprinkle over the thyme, give it a stir, and roast for another 5 mins
- Meanwhile, put the rest of the oil in a large pan and cook the onion for 5 mins
- Roughly chop all the remaining cauliflower, plus the reserved stalk, and add to the pan, along with the remaining ground cumin, the coriander and the nutmeg
- Cook for a further 2 min
- Add the potato, the rest of the chickpeas and the stock. Cover with a lid and simmer for 10-12 mins, until the vegetables are
- Use a stick blender to whizz until smooth, adding a splash more water if necessary. Serve the soup topped with the roasted cauli and chickpeas
