Spiced Chickpea & Cauliflower Soup

Ingredients

• 1 400g tin of chickpeas (rinsed (reserve approx 1 tbsp))
• 400 g cauliflower
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground tumeric
• 1/4 tsp garam masala
• 2 tsp sea salt
• Pinch of ground black pepper
• 300 ml semi skimmed milk
• 400 ml vegetable stock
• 1 tbsp reserved chickpeas
• 30 g cauliflower
• 1/4 tsp sunflower oil
• 1/4 tsp sea salt
• Sprinkle of cumin
• Sprinkle of tumeric

Instructions

1. 1

   Drain and rinse the chickpeas and add to your soup maker/pan making sure you reserve a heaped tablespoon

2. 2

   Cut the cauliflower into florets and add to the soup maker/pan along with the rest of the soup ingredients

3. 3

   If using a soup maker, set it to the smooth setting and leave it to do it’s magic

4. 4

   If using a pan, bring to the boil and then simmer for 20 minutes or until the vegetables are soft. Blitz until smooth

5. 5

   As the soup is cooking, make the topping. Preheat the oven to 180ºC (fan assisted, 200ºC non fan)

6. 6

   Cut the cauliflower into very small florets and add to the chickpeas. Mix with the rest of the ingredients and cook in the oven for 10 minutes until browned and toasted

7. 7

   Serve the soup sprinkled with the crunchy topping