This soup is the best cauliflower creation I’ve had in a while.
Bursting with flavor and texture this soup is fall in a bowl. It’s thick and remarkably creamy despite the lack of actual cream, which is always a good thing. While the cauliflower soup can hold it’s own, it’s the toppings that elevate each bowl to otherworldly levels of deliciousness. Crispy Brussels sprouts, and crunchy chickpeas ensure a gloriously textured and well-rounded bite that will most likely blow your mind.
Yes, it’s that good.
While the contrast of creamy, crispy and crunchy is out of this world (seriously) it’s also no slacker on the nutritional front. Packed with fiber, antioxidants and essential vitamins and minerals, it will keep you satisfied and energized, while improving digestion, promoting heart and brain health, and fighting inflammation.
It makes the perfect light meal, but it would also make an excellent (and impressive) appetizer for your next fall dinner party. Plus, the recipe involves only a handful of ingredients, is virtually impossible to mess up, and it happens to be quite a looker. I know that dealing with a recipe that has three steps may terrify some of you, but as long as you have a 30 minutes, I promise you’ll be fine.
Please cozy up to this soup ASAP.
Creamy Cauliflower Soup with Crispy Brussels Sprouts & Smokey Chickpeas
For the soup:
1 head of cauliflower, cored and coarsely chopped
1 tbsp. olive oil or coconut oil
1 medium onion, chopped
1 large garlic clove, minced
Sea salt
1 large baking potato, peeled and cut into 1-inch pieces
4 cups vegetable broth
3 thyme sprigs
For the brussels sprouts:
10 large brussels sprouts, trimmed and separated into leaves
2 tsp. olive oil
Sea salt
For the Smokey Chickpeas:
1 15-ounce can chickpeas (rinsed & drained)
1 tbsp. olive oil or melted coconut oil
2 tsp smoked paprika
½ tsp salt
To make the soup: In a large pot. heat olive oil or coconut oil over medium heat. Add the onion and garlic and cook over medium-low heat, stirring occasionally, until softened, about 5 minutes. Stir in the potato and the chopped cauliflower. Add the vegetable broth and thyme and bring to a boil. Reduce the heat to moderately low, cover and simmer, stirring occasionally until the vegetables are very tender, about 30 minutes. Discard the thyme stems. In a blender, carefully puree the soup in 2 batches until very smooth. Rewarm over moderate heat, adding more broth to the soup if it is too thick. Taste and season with salt & pepper. Ladle into bowls and top with roasted Brussels sprout leaves and chickpeas.
To make the Brussels sprouts: Preheat oven to 375 degrees. In a mixing bowl, toss the leaves with olive oil and a pinch of sea salt. Place on a baking sheet and roast until crispy 15-18 minutes.
To make smokey chickpeas: Preheat oven to 425 degrees. In a bowl, mix all the ingredients. Line a baking sheets with parchment paper. Bake for 25-30 minutes (shaking the pan every 15 minutes) or until chickpeas are crunchy.
0 Comments