This velvety, smooth Creamy Roasted Garlic Cauliflower Chickpea Soup is completely rich and comforting in flavor for the cooler months!
Creamy Roasted Garlic Cauliflower Chickpea Soup [Vegan]
What Ingredients Do You Need To Make Creamy Roasted Garlic Cauliflower Chickpea Soup [Vegan]
For the Roasted Veggies:
- 1 head of cauliflower, chopped in semi-thin florets
- 1 garlic bulb (You can add another bulb for a stronger garlic flavor; See Notes!)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon sea salt + black pepper, to taste
For the Soup:
- 1 (15 oz.) can of chickpeas, drained + rinsed
- 1 tablespoon Extra virgin olive oil
- 1 red onion, chopped
- 3 cups organic vegetable broth/stock, low-sodium
- 1 cup full-fat coconut cream/milk (See Notes!)
- 1/4 cup nutritional yeast (You can also use dairy-free cheese shreds instead)
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon turmeric powder
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- Roasted cauliflower
- Roasted chickpeas (See Notes!)
- Fresh or dried parsley
How To Make Creamy Roasted Garlic Cauliflower Chickpea Soup [Vegan]
To Roast the Veggies:
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add the chopped cauliflower and garlic bulb(s) unto baking sheet and lightly coat veggies with olive oil and sprinkle with sea salt and black pepper.
- Bake the veggies for 20-25 minutes or until golden brown and crisp.
To Combine Everything:
- Add olive oil to a medium-sized dutch oven pot over medium-high heat. Once heated, add the chopped onions and sauté until translucent + fragrant, about 1-2 minutes. Add the chickpeas followed by salt, black pepper, smoked paprika, cumin, garlic powder, parsley, and turmeric, stirring until combined.
- Remove from heat and add the sautéed onions + chickpeas in a high-powered blender along with the garlic (once the insides are squeezed from the bulb), 3/4 of the roasted cauliflower, and vegetable stock. Blend on high-speed until everything is fully broken down and smooth. NOTE: Save a bit of roasted cauliflower as a garnish, if desired.
To Make the Soup:
- In the same medium-sized dutch oven pot over medium-high heat, add the blended soup mixture, along with the coconut cream/milk, nutritional yeast, and a bit more salt (if needed), stirring everything together until combined.
- Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 4-5 minutes.
- At this point, the soup should be thickened as it continues to simmer.
- Remove from heat and serve immediately into prepared bowl(s), top with roasted cauliflower, chickpeas, and a sprinkle of parsley, if desired.
- Bon Appetit!
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before reheating on the stovetop to serve.
- TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
- GREENS:If preferred, you can always add greens like Kale, Spinach or Collard Greens to soup for more richness.
- GARLIC: If you're a fan of garlic flavor, you can add up to 2 bulbs of garlic for bolder flavor. For less boldness, use only 1 bulb.
- COCONUT CREAM:I love using canned coconut cream from Thai Kitchen or Edwards & Son, however, you can always use canned coconut milk as well and refrigerate it overnight to cream more creaminess.
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