Description
A smooth, savory soup featuring roasted garlic, cauliflower, and chickpeas.
Ingredients
Scale
- 1 head cauliflower, chopped
- 1 whole head garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 cups vegetable broth
- 1/2 cup unsweetened plant milk (or dairy milk)
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the top off the head of garlic, exposing the cloves. Drizzle with half the olive oil. Wrap the garlic head in foil and roast for 30 to 40 minutes until soft.
- Toss the chopped cauliflower with the remaining olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the cauliflower for 20 minutes, stirring halfway through, until tender and slightly browned.
- Squeeze the roasted garlic pulp from the skin into a large pot or Dutch oven. Add the roasted cauliflower, vegetable broth, chickpeas, plant milk, and nutmeg.
- Bring the mixture to a simmer over medium heat. Cook for 5 minutes.
- Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return to the pot.
- Heat through gently before serving.
Notes
- For a richer flavor, roast the chickpeas separately until crisp and use them as a topping.
- If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 12
- Protein: 15
- Cholesterol: 0
Keywords: creamy soup, roasted garlic, cauliflower, chickpea, vegetarian soup, healthy soup