The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
Cauliflower has been having a moment in the spotlight for some time now, and while it may be living its best life as pizza crust and rice, I’ll always like it best simply roasted with garlic and a little lemon.
Since it’s officially soup season, I’m taking that roasted cauliflower one step further and whirring it into the silkiest, most satisfying soup. This recipe is incredibly simple, calls for fewer than ten ingredients and is entirely plant-based.
A cup of canned chickpeas helps to thicken the soup, plus adds protein and extra fiber to bump up the satiety factor. Be sure to set aside some of the roasted cauliflower for garnish and added texture. I also really love a bit of crunch on top of pureed soups. Roasted, crunchy chickpeas are perfect here (find them at Heinen’s near the dried fruit and nuts!), or croutons would also be delicious.
- 1 medium cauliflower, 2-2 ½ lbs.
- ½ large onion
- 3 Tbsp. olive oil, divided
- Salt and pepper
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup canned chickpeas, drained and rinsed
- 2-3 Tbsp. lemon juice
- Crunchy chickpeas (like Biena brand), for serving
- Thinly sliced green onions or chives
- Preheat oven to 425˚F. Line a sheet pan with parchment for easy clean-up.
- Cut the cauliflower into large two-bite florets and cut the onion into wedges. Toss the cauliflower and onion together on the sheet pan and drizzle with 2 Tbsp. of the olive oil. Season to taste with salt and pepper. Roast in preheated oven for 30-35 minutes, or until the cauliflower is fork tender. Set aside.
- Heat the remaining Tbsp. of olive oil in a large pot over medium heat. Stir in the garlic and cook for 30 seconds. Add the vegetable broth and bring to a simmer, then remove from the heat.
- Set aside about 1 cup of the roasted cauliflower florets for garnish. Transfer the remaining cauliflower and onion to a high-powdered blender.
- Add the chickpeas, then carefully pour in the broth. (You could also transfer the cauliflower, onion and chickpeas to the pot with the broth and use an immersion blender to puree.)
- Cover the lid with a kitchen towel and blend until silky smooth.
- Add 2 Tbsp. of lemon juice, plus more to taste. The soup will likely be in need of salt at this point. Season with salt until the flavors pop.
- To serve, top the soup with reserved roasted cauliflower florets, crunchy chickpeas and sliced green onions.