Roasted Chickpea and Cauliflower Tomato Soup
Servings: 6 cups
Ingredients
Soup Ingredients
- ½ a large head of cauliflower (about 3 cups) cut into florets
- 2 lbs tomatoes (about 6 large tomatoes) sliced lengthwise
- ½ a medium yellow onion (about 1.5 cups) roughly chopped
- 4 cloves garlic smashed and peeled (not minced)
- 2 tablespoon olive oil
- ½ teaspoon sea salt divided
- black pepper to taste
- 1 can (540ml) chickpeas rinsed and drained
- 1 cup milk of choice unsweetened and unflavored
- 900 ml low sodium vegetable broth
Chickpea Spices
- 1 tablespoon olive oil
- 1 tsp cumin seeds
- ½ tsp cinnamon
- ½ teaspoon turmeric
- ½ tsp ground cumin
- 1 teaspoon paprika
- ½ tsp chili flakes optional
Instructions
- Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
- Add the cauliflower florets, sliced tomatoes, onion and garlic to the pan. Drizzle with olive oil, ¼ teaspoon salt and black pepper. Toss everything with your hands until well coated and roast for 40 minutes.
- While the vegetables cook, prepare the chickpeas by heating oil in a pan over medium heat. Once oil is hot, add spices and chickpeas and cook until fragrant (about 7-10 minutes). Remove from heat and set aside
- When the veggies are done roasting, carefully transfer them to a blender, add chickpeas and veggie broth and blend them together.
- Add the blended mixture into a large pot on the stove over medium heat. Add the remaining ¼ teaspoon salt and a bit more pepper and stir in the milk. Bring to a simmer for 10-15 minutes.
- Adjust spices as desired and enjoy.
Notes
*I like to top this soup with a dollop or plain greek yogurt and a few extra chickpeas!
*I have included an estimation of the
nutrition information for this recipe below. However, always remember a
recipe is so much more than just nutritional content and these numbers
do not need to dictate your food choices. Please don't forget that both
your body and soul need nourishment! The owner of this website is not
liable for this estimation.
Nutrition
Serving: 1cup | Calories: 152kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 243mg | Potassium: 675mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1546IU | Vitamin C: 56mg | Calcium: 94mg | Iron: 1mg
Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!
