This creamy, roasted cauliflower soup is perfect on a chilly day but won't bog you down - because it's made with plant-based ingredients and free from dairy & gluten!
1 large head cauliflower, cut into 2” chunks
2 Tbsp coconut or avocado oil
1 onion, diced
1 can chickpeas, rinsed and drained
6 cups low-sodium vegetable broth
2 garlic cloves, minced
2 tsp pink or sea salt (or to taste)
freshly cracked pepper
¼ tsp red pepper flakes (optional)
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 (melt coconut oil in microwave if using). Add a tsp of salt and some pepper. Mix together until coated. Add half the mixture to each sheet. Roast for 30 mins, rotating halfway through cooking time. Test for doneness. Continue cooking to desired texture if too firm. Once done, set aside ½ cup to use as garnish.
In the meantime, add remaining oil to a dutch oven or soup pot. Melt over low-medium heat. Stir in onions, a pinch of salt and a crack of pepper. Saute until translucent, stirring frequently.
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!