Cauliflower Leek Soup with Roasted Chickpea Garnish
I don’t know about you, but I’m feeling the cold this winter, and I want warm foods - especially soup. It warms us up from the inside. Soups are really easy to create and fun, too - at least for me. A hot, delicious soup can raise our body temperature and keep us comfortably warm.
Most think of potato and leek as the two ingredients that go hand in hand, but cauliflower can actually replace the potatoes to create a lighter, creamier seasonal soup. Cauliflower has so many health benefits, as well. It’s great for immunity, energy, circulation, and brain function.
Roasted Chickpeas are the garnish of choice for this soup. The color, crunch, and taste are so appetizing and delicious. Chickpeas are considered legumes, so they are high in protein - always add protein to create a balanced meal. 1 tbsp of chickpeas has 2.4 grams of protein and 1 cup serving provides about 14.5 grams of protein - similar to other beans and legumes.
This recipe was inspired by Kate O’Donnell author of The Everyday Ayurveda:
Cauliflower Leek Soup - serves 2-4
2 tsp sunflower, avocado, or coconut oil
1 small head of cauliflower
1 leek - chop white part into 1-inch slices
4 cups broth or water
1 tbsp Himalayan salt
2 tbsp dried basil
1 ½ tsp fresh ground black pepper
¼ tsp cayenne pepper
Instructions
Warm the oil in large saucepan or pot over medium heat
Sauté the leek in pan for 5 minutes until soft
Add cauliflower, broth, and seasoning to the pan and simmer, cover for 20 minutes until cauliflower is soft
Remove from heat and purée with handheld immersion blender until smooth
Pour into 2 large or 4 small soup bowls
seasoned chickpeas on a baking sheet - 400 degrees for 40 minutes - every 15 minutes move them around
Roasted Chickpeas
2 cups chickpeas - 2 16 oz can
2 tbsp apple cider vinegar
1 tsp cumin powder
1 tbsp turmeric powder
1 tbsp ginger powder
1 tsp black pepper
⅛ tsp cayenne pepper
Pinch of clove powder
Dash of salt
2 tsp sunflower or avocado oil
Instructions
Preheat oven to 400 degrees
Rinse and drain chickpeas well - wrap them in a clean towel and shake them to get some water off, than place in large bowl
Sprinkle vinegar, spices, salt, and oil over the chickpeas and mix together
Spread the chickpeas on a baking sheet and bake for 40 minutes or 50 minutes for more crunch, you must watch them so they don’t burn - stir every 15 minutes
When chickpeas are lightly browned, remove from the oven and cool at room temperature
Enjoy these chickpeas as a snack or garnish on your soups and salads
Genia’s Spoon Me Tips
Homemade roasted chickpeas are fantastic to travel with and snack on. I usually buy the chickpeas at the airport as a snack - glad to see healthier choices on the shelves, but I must say there’s no comparison to making it yourself. Give it a try - you’ll be so proud of yourself and enjoy your very own roasted chickpeas.
This soup has a kick to it and will give you an amazing warm feeling. Enjoy!
Much love and warmth,
Genia