Cumin roasted cauliflower and chickpea soup
Serves: 4
Prep time: 15 minsTotal time: 
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
Prep time: 15 minsTotal 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
Abi is our Senior Food Producer. 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
Abi is our Senior Food Producer. 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.
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the cauliflower, chickpeas and red onions with the oil, cumin and seasoning.
- 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.
- Divide between bowls, swirl through the cream and garnish with the reserved chickpeas and coriander leaves.
