Cauliflower & Chickpea Soup

Ingredients

• 1 onions (1)
• 3 cloves garlic
• 1 cauliflower (2)
• 1 can chickpeas (3)
• 2 tbsp olive oil
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• salt and pepper
• 1 stock cube / pot (4)
• 2 tsp lemon juice

Instructions

1. 1

   Heat oven to 200°C/180°C Fan / 400°F / Gas 6

2. 2

   Prepare the vegetablesCauliflower – Trim the stem, remove any leaves (save and steam to serve as a vegetable), and separate into bite sized florets cutting the stem into similarly sized piecesOnion – top, tail, peel and cut into 8Garlic – peelChickpeas – drain and rinse

3. 3

   Put the cauliflower, onion, garlic and chickpeas into a large roasting pan. Add the spices, olive oil and season liberally with pepper and salt.Mix well to ensure that everything is coated with the spices and oil. The easiest way to do this is with your hands.

4. 4

   Put into the oven to roast for about half an hour, giving the pan a good shake after fifteen minutes. Once cooked everything will be golden and fragrant, the cauliflower starting to brown and reduced by about a third.

5. 5

   Transfer the roasted vegetables to a saucepan or pot, reserving some of the roasted chickpeas and small pieces of cauliflower to use as a garnish.

6. 6

   Add water so the vegetables are almost covered and add the stock cube.I always add less water then I think I need, as it is easy to thin down too thick soup.

7. 7

   Blend the soup with a stick blender until completely smooth, adding a little more water if needed to thin the soup. Place saucepan on a medium heat to warm through.

8. 8

   Then stir through the lemon juice, check and adjust the seasoning and serve topped with the reserved chickpeas and pieces of cauliflower.