This creamy, roasted cauliflower soup is perfect on a chilly day. It's comfort food without all the heavy cream! GF, V.
1 large head cauliflower, cut into 2” chunks
2 Tbsp avocado oil
2 tsp pink or sea salt (or to taste)
freshly cracked pepper
1 onion, diced
2 garlic cloves, minced
¼ tsp red pepper flakes (optional)
1 can chickpeas, rinsed and drained
6 cups low-sodium vegetable broth
1 Tbsp lemon juice
2 green onion, thinly sliced
Heat oven to 450 degrees F. Line two baking sheets with parchment paper. Add cauliflower to a large bowl and drizzle with a tablespoon of oil. Add a tsp of salt and some pepper. Mix together until coated. Add half the mixture to each sheet. Roast for 30 minutes, or until tender - rotating halfway through cooking. Once done, set aside ½ cup to use as garnish.
In the meantime, heat a dutch oven or soup pot over low-medium. Add the remaining tablespoon of oil. Stir in onions, a pinch of salt and a crack of pepper. Saute until translucent, about 3-5 minutes.
Stir in garlic & red pepper flakes for a minute.
Stir in chickpeas until combined. Saute for another 2 minutes.
Add broth and roasted cauliflower. Bring to a simmer for cook for 25 minutes.
Allow to cool for a few minutes. Add soup to a high speed blender using extreme caution (do not fill to high or it will overflow!!!)
If it’s not hot enough, add back to pot and warm on low heat for a few minutes. Stir in lemon.
Garnish each bowl with a piece of cauliflower, green onion and freshly cracked pepper.
NOTE: Pairs well with a green salad w/ vinaigrette or a chunk of crusty bread!