Here is one of my go-to favorite winter souping recipes. Roasting the cauliflower takes the flavor profile of this silky, rich, and satisfying soup to a whole new level. With its abundance of anti-inflammatories and a compound called indole-3-carbinol, this veg is a cancer-fighting cruciferous superhero. Pair it with vitamin-charged chickpeas and antioxidant-packed cumin for a meal that will go to great lengths to protect your health.
6 cups cauliflower florets
3 cups cooked chickpeas
3 cloves garlic (minced)
1.5 tsp ground cumin
2 tbsp olive oil
sea salt & black pepper to taste
6 cups vegetable broth
¼ teaspoon red pepper flakes
Preheat the oven to 400°F.
In a large bowl, toss the cauliflower, chickpeas, garlic, and cumin with the oil and sprinkle with salt and pepper.
Line a baking sheet with parchment paper and spread the cauliflower-chickpea mixture on it and roast for about 30 minutes, stirring occasionally until the cauliflower is tender.
Take 2 cups of the roasted mixture and set aside. Place the rest in a high-powered blender, add the vegetable broth, and puree until smooth.
Season to taste with red pepper flakes and salt and pepper. Garnish with the reserved roasted mixture and serve. As this soup has a tendency to thicken, you may want to add water, a tablespoon at a time, after reheating for a thinner consistency.