Ingredients
The following ingredients have 6 Servings
- 1 head of cauliflower (chopped into florets)
- 1 15 oz. can chickpeas (also known as garbanzo beans)
- 5 garlic cloves (peeled and left whole)
- 4 tablespoons extra virgin olive oil (divided)
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 2 medium sweet potatoes (peeled and cubed (a carrot peeler works great for peeling))
- 32 oz vegetable broth
- 1/2 cup Almond Breeze unsweetened vanilla almond milk
- optional garnish: additional salt and pepper
Instruction
- Heat oven to 400 degrees F. and prepare a large baking sheet with a Silpat mat, foil or cooking spray.
- Toss cauliflower florets, chickpeas and garlic in a large bowl with 3 tablespoons olive oil, salt and paprika. Transfer mixture to a baking sheet and roast at 400 degrees F. for about 30 minutes, stirring halfway through cooking. Reserve 1/2-3/4 cup cauliflower/chickpea mixture for garnish (more chickpeas than cauliflower).
- Meanwhile, heat remaining 1 tablespoon olive oil in large pot over medium heat. Add cubed potato and cook for about 2 minutes, stirring occasionally. Add vegetable broth and increase heat to boil. Reduce heat to simmer and simmer uncovered until potatoes are soft, about 20 minutes.
- Remove pot from heat and add roasted cauliflower, chickpeas and almond milk; stir to combine.
- Puree the soup until smooth using an immersion blender or transfer soup to food processor or blender (working in batches, as needed). All of this recipe fit in my Vitamix.
- Return soup to pot and gently rewarm. Season to taste with salt and pepper. I used about 1 teaspoon more of salt, 1/4 teaspoon pepper and 1/4 teaspoon crushed red pepper flakes. Serve with desired garnish and enjoy.
