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Cumin roasted cauliflower and chickpea soup


Serves: 4
timePrep time: 15 mins
timeTotal time:
Cumin roasted cauliflower and chickpea soup
Recipe photograph by Stuart West

Cumin roasted cauliflower and chickpea soup

This hearty veggie soup will warm you up on a chilly day

Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
291Kcal
Fat
18gr
Saturates
6gr
Carbs
21gr
Sugars
9gr
Fibre
7gr
Protein
9gr
Salt
0.1gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 1 large cauliflower, cut into florets (about 450g prepared weight)
  • 1 x 400g tin chickpeas, rinsed and drained
  • 2 red onions, cut into wedges
  • 3 tbsp olive oil
  • 1½ tbsp ground cumin
  • 1.2ltr hot vegetable stock - use gluten free if required
  • 4 tbsp double cream (optional)
  • a few coriander leaves

Step by step

Get ahead
The soup can be kept in the fridge for up to 4 days, or frozen.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Toss the cauliflower, chickpeas and red onions with the oil, cumin and seasoning.
  2. Roast for 30 minutes until crisp and golden. Reserve a few chickpeas then blend the rest of the roasted mix in a liquidiser, with the stock. Reheat if necessary.
  3. Divide between bowls, swirl through the cream and garnish with the reserved chickpeas and coriander leaves.

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