Roasted Cauliflower and Chickpea Soup | Rhodes Quality

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1 head of cauliflower, cut into florets

1 x 400 g can Rhodes Quality Chickpeas, drained and rinsed

2 garlic cloves, peeled

45 ml (3 Tbsp) olive oil

5 ml (1 tsp) ground cumin

1 ml (¼ tsp) paprika

salt and freshly cracked black pepper

2 medium potatoes, peeled and cubed

1 litre (4 cups) prepared vegetable stock

125 ml (½ cup) cream

to serve: fresh croutons


Place the cauliflower florets, Rhodes Quality Chickpeas and garlic cloves into a large bowl. Add the cumin, paprika and 45 ml (3 Tbsp) of the olive oil. Toss well to mix. Season with salt and pepper. Spread the chickpeas and cauliflower out on a baking tray that has been lined with baking paper. Roast in an oven that has been preheated to 180°C for 30 minutes, stirring occasionally. Remove from the oven and set aside. Place the potatoes and the stock in a large saucepan and bring to the boil. Lower the heat and simmer until the potatoes are soft. Stir in the roasted chickpea and cauliflower mixture, setting aside some of the mixture for garnish. Remove the soup from the heat and allow to cool. Puree the soup until thick and smooth in a liquidiser or using a hand held blender. Return the puréed soup to the saucepan and bring to the heat over a low temperature. Stir in the cream. Season to taste. Serve topped with the reserved roasted chickpeas and cauliflower and fresh croutons.


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