Roasted Cauliflower and Chickpea Soup

For the soup:

1 cauliflower, cut into florets (about 4 cups total)

1 (15-ounce) can chickpeas, rinsed and drained

5 garlic cloves, peeled

3 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon paprika

1 tablespoon vegetable oil

2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)

1/4 teaspoon black pepper

4 cups vegetable broth

1 cup water

1/2 cup heavy cream

For the garnish:

Reserved roasted cauliflower and chickpeas

Red pepper flakes

Fresh thyme leaves

Heavy cream

Heat the oven to 400 F.  

On a large, rimmed baking sheet or in a large baking pan, toss the cauliflower florets, chickpeas and whole garlic cloves with the 3 tablespoons of olive oil and the cumin, salt and paprika.  Roast for 30 minutes, stirring once halfway through.  Remove from the oven and set aside, reserving about 1/2 cup for the garnish.

Meanwhile, heat the 1 tablespoon of vegetable oil in a large pot over medium heat.  Add the cubed potatoes and black pepper.  Cook for about 2 minutes, stirring frequently.  Add the vegetable broth and the water and increase the heat to bring the mixture to a boil.  Once boiling, turn the heat down to maintain a simmer.  Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes.  Remove the pot from the heat.  Stir in the roasted cauliflower mix.

Puree the soup using an immersion blender.  (Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids.)  Return the pureed soup to the stove-top and gently re-warm it.  Stir in the heavy cream.  Season to taste with salt and pepper.

To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream, if desired. 

Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Serves 4 to 6. 

From Floating Kitchen blog