While I haven’t blogged in what feels like a very long time, that certainly doesn’t mean I haven’t been eating, cooking and enjoying my fair share of wonderful meals. Most recently, I had my lovely friends over for one of my favourite brunch experiences I have ever had. But more to come on that at a later time. Needless to say, I am happy that life has slowed down enough to share this amazingly creamy (sans cream) roasted cauliflower soup topped with crisp herb roasted chickpeas and kale chips – yes, that’s a bit of a mouthful and an incredibly delicious one at that.

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I have found myself nervously anticipating the pending cold, snowy and shorter days we get here in Winnipeg. However, consuming copious amounts of hot soups and draping myself in cozy sweaters and socks are no doubt welcomed perks and remedies to our extreme weather at times. This roasted cauliflower soup is the perfect “stick to your ribs” kind of meal to enjoy anytime, but particularly after scraping the snow and ice off of your car; like I did today.

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This soup hits a lot of different notes with its crunchy toppings over a silky creamy base of pureed vegetables and mild spices. It encompasses so many of my favourite ingredients – roasted cauliflower, kale, chickpeas and cashews – offering a healthy dose of cruciferous veggies, fibre and healthy fats. In particular, I love roasting both cauliflower and kale, which adds an incredible depth of flavour to these vegetables. If you haven’t roasted chickpeas before, you will be amazed at how beautifully crisp and crunchy they become. The creamy consistency comes from the soaked cashews, providing a rich texture without the addition of cream.

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I hope this soup warms you from the inside out!

Ciao,

Sarah

Cauliflower Soup Topped with Herb Roasted Chickpeas & Kale Chips

Serves: 4
Prep/Cook Time: 60 minutes

INGREDIENTS

1 cup (250 ml) cashews
1 whole head of garlic, drizzled with olive oil and wrapped tightly in foil

Kale Chips:
6 stems of kale (4 cups/1 litre)
1/2 tbsp (8 ml) olive oil
Kosher salt

Roasted Chickpeas:
1 19 oz-can (560 ml) chickpeas
1 tbsp (15 ml) olive oil
1/4 tsp (1 ml) salt
1 tbsp (15 ml) fresh chopped thyme
1 tbsp (15 ml) fresh chopped rosemary
1/4 cup (60 ml) fresh chopped parsley

Soup:
1 head of cauliflower (about 4 cups/1 litre), coarsely chopped
1 carrot, sliced into 1/2” (2.5 cm) slices
1 large stalk of celery, quartered
1 medium yellow onion, quartered
1 tbsp (15 ml) olive oil
4 cups (1 litre) boiling water
2 tbsp (30 ml) vegetable boullion
1 tsp (5 ml) cumin
1 tsp (5 ml) turmeric (optional)
Juice of 1/2 a lemon

INSTRUCTIONS

1. Cover the cashews with 2 cups of just boiled water and let soak while you prepare the rest of the meal.
2. Preheat the oven to 300 degrees F. Place foil wrapped garlic head in the oven.
3. Kale Chips: Remove kale leaves from stems, tear into bite site pieces and place in bowl. Massage oil into leaves and place on a large baking sheet pan. Roast for 10 minutes and then rotate the pan and roast for another 12 minutes. Remove from oven and increase oven temperature to 400 degrees F.
4. Chickpeas: Drain the chickpeas, rinse thoroughly and dry off as much as possible. Combine chickpeas with 1 tbsp olive oil, salt and herbs. Spread on a baking sheet.
5. Spread prepared vegetables on a baking sheet and drizzle with 1 tbsp olive oil and sprinkle with salt and pepper.
6. After 20 minutes remove vegetables and garlic from the oven. You want the cauliflower to have slightly browned edges. Leave the chickpeas in the oven and continue to bake for another 20 minutes while you prepare the soup.
7. Drain the cashews and add to blender. Blend until smooth, adding a bit of water if necessary.
8. Remove garlic flesh from the head. Add to blender along with the roasted vegetables, water, bouillon and cumin and turmeric (if using)
9. Blend until smooth. Add lemon juice. Taste and adjust seasonings.
10. Remove chickpeas from oven.
11. Serve by ladling soup into bowls, and garnishing with kale chips and roasted chickpeas.
12. Optional garnishes: drizzle good quality olive oil and sprinkle a pinch of dried chilli flakes over top.