Prepare to transform your dinner routine with the most luxurious and soul-warming soup you've ever tasted! This creamy roasted garlic cauliflower chickpea soup isn't just another recipe—it's a velvety, plant-based masterpiece that will make your taste buds dance and your body thank you. Imagine the rich, caramelized depth of roasted garlic melding perfectly with tender cauliflower and protein-packed chickpeas, all blended into a silky smooth symphony of flavors that's not only incredibly delicious but also completely vegan and nutritious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 1 can (15 oz) chickpeas, drained
- 1 onion, diced
- 4 cloves garlic, roasted
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Cut the head of cauliflower into even-sized florets, ensuring they are roughly the same size for uniform roasting.
- Separate the garlic cloves, leaving them unpeeled. Place the cauliflower florets and whole garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Roast the cauliflower and garlic in the preheated oven for 20-25 minutes, turning once halfway through, until the cauliflower is golden brown and the garlic is soft and caramelized.
- In a large pot, sauté the diced onion in a bit of olive oil over medium heat until translucent and slightly golden, about 5 minutes.
- Squeeze the roasted garlic cloves out of their skins directly into the pot with the onions. The garlic should be soft and easily spreadable.
- Add the roasted cauliflower florets, drained chickpeas, vegetable broth, cumin, salt, and pepper to the pot. Bring the mixture to a simmer.
- Cook the soup for 10-15 minutes, allowing the flavors to meld together and the chickpeas to become tender.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
- Stir in the coconut milk and adjust seasoning to taste. If the soup is too thick, add more vegetable broth to reach desired consistency.
- Serve hot, garnished with a drizzle of coconut milk, fresh herbs, or toasted chickpeas if desired.
Tips
- For maximum flavor, ensure your cauliflower and garlic are evenly roasted with a golden-brown color—this develops a deeper, more complex taste profile.
- When roasting garlic, keep the cloves unpeeled to prevent burning and make them easy to squeeze out later.
- If you don't have an immersion blender, a standard blender works great—just blend in small batches and be careful with hot liquid.
- For added texture, reserve a few roasted chickpeas to sprinkle on top as a crunchy garnish.
- The coconut milk adds richness, but you can substitute with cashew cream for a different flavor variation.
- Adjust the soup's consistency by adding more vegetable broth if it's too thick, ensuring a perfect, smooth texture every time.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 10g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
