This delicious soup is a great way to use the ever-versatile cauliflower, paired perfectly with crusty, crispy, chickpea topping.

Roasted Cauliflower Soup with Crusty Chickpea Topping [Vegan]

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Calories

213

Serves

5

Cooking Time

35

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Ingredients

For the Soup:

  • 1 medium cauliflower, chopped into smaller florets
  • 3 carrots, rinsed
  • 2 garlic cloves, crushed
  • 2 medium onions, coarsely chopped
  • 2 cups, rinsed and diced white potatoes
  • 5 to 8 cups vegetable broth
  • 3 tablespoons nutritional yeast
  • 1 tablespoon sweet paprika
  • Salt
  • 1/2 to 1 teaspoon cayenne pepper (depending on how spicy you like it)

For the Topping:

  • 1 small cauliflower, cut in to small florets
  • 1 14 oz. can chickpeas, drained and rinsed
  • 3 tablespoons soy sauce
  • 1/2 teaspoon potato starch (or starch of any kind)
  • 1/2 teaspoon chili powder (optional)
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon garlic
  • 1/2 teaspoon thyme
  • 1/4 cup pumpkin seeds
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Preparation

For the Soup:

  1. Preheat oven to 400°F.
  2. Prepare the cauliflower florets on a clean baking sheet. Roast in the oven for 30 minutes.
  3. In a large saucepan, sauté onions and garlic for a few minutes.
  4. Meanwhile, remove skin from the potatoes and carrots and chop both into small 1-inch chunks.
  5. Add potatoes, carrots, vegetable broth, paprika and cayenne pepper to the saucepan and gently reduce heat. Let it simmer for about 15 minutes, or until the potatoes seems tender.
  6. Divide into two bowls using a sieve, so that you'll have one bowl with veggie broth and one bowl with the boiled veggies.
  7. When the cauliflower is finished in the oven, add the boiled veggies, cauliflower and nutritional yeast to a blender and then gently add a little water at a time. In that way you'll decide the texture.
  8. Season with salt.

For the Topping:

  1. Cut the cauliflower florets into even smaller florets.
  2. In a medium bowl, mix all ingredients (except for the pumpkin seeds) and mix thorough.
  3. Place on a clean baking sheet and roast in the oven for 30 minutes minutes and carefully mix around after 15 minutes.
  4. In a small saucepan, over low heat roast pumpkin seeds until you'll see a lightly golden surface.
  5. Allow the roasted chickpeas/cauliflower to cool down after they are done in the oven.
  6. Add to a bowl and mix with pumpkin seeds and you'll have an awesome topping for the soup.
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Nutritional Information

Per Serving: Calories: | Carbs: 42g | Fat: 2.1g | Protein: 11.6g | Sodium: 21mg | Sugar: 8.5g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.