Creamy Roasted Garlic Cauliflower Chickpea Soup
[Vegan]

To Roast the Veggies: 

1. Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
2. 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.
3. Bake the veggies for 20-25 minutes or until golden brown and crisp.

To Combine Everything: 

1. 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.
2. 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:

1. 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.
2. Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 4-5 minutes.
3. At this point, the soup should be thickened as it continues to simmer.
4. Remove from heat and serve immediately into prepared bowl(s), top with roasted cauliflower, chickpeas, and a sprinkle of parsley, if desired.
5. Bon Appetit!