Creamy Cauliflower Soup with Mustard Roasted Chickpeas

• Vegan
• Gluten free

• Produce

  • 1 Cauliflower head (about 300 g, small
  • 2 Celery stalks
  • 1 can Chickpeas, Cooked
  • 2 Garlic cloves
  • 1 Parsley, root
  • 1 Parsnip, small
  • 1 Yellow onion

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed
  • 2 tsp Mustard, sugar-free
  • 1 tbsp Tahini

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Caraway seeds
  • 1/2 tsp Cayenne pepper
  • 1 Pinch Sea salt

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 1 tsp Cumin, powder

• Liquids

  • 3 cups Purified water

Found on theawesomegreen.com

Description

Ingredients

• For the Soup
• 1 small cauliflower head (about 300 g)
• 2 celery stalks, diced
• 1 small parsnip, peeled and diced
• 1 parsley root, peeled and diced
• 1 yellow onion, diced
• 2 garlic cloves
• 1 tbsp tahini
• 3 cups purified water
• Pinch sea salt
• Freshly ground black pepper
• ½ tsp caraway seeds
• 1 tsp cumin powder
• 1 tbsp freshly squeezed lemon juice
• For the Chickpeas
• 1 can cooked chickpeas
• 1 tsp coconut oil
• 2 tsp sugar-free mustard
• ½ tsp cayenne pepper

Directions

• Preheat the oven to 175°C/347°F.
• Cut the cauliflower into florets, place into a bowl with salted water and set aside for five minutes.
• Rinse and drain, then steam for 10 minutes.
• In medium soup pot add the celery stalks, parsnip, parsley and onion, cover with the purified water and bring to boil over medium heat.
• Turn the heat to low, and simmer for 10 minutes. (if you dont have a steamer for the cauliflower, you can add the florets into a large colander or a bamboo steaming basket and place this over the boiling water).
• While the soup is boiling, prepare the chickpeas:
• Rinse the canned chickpeas, drain and add onto a baking tray.
• Drizzle with oil, add mustard and cayenne, and toss to coat evenly.
• Roast for 15 minutes, until golden. Remove from the oven and set aside.
• Transfer the liquid, vegetables and steamed cauliflower into the blender, add tahini, garlic, salt, pepper, cumin, caraway and lemon juice, and pulse to obtain a creamy soup.
• Pour into serving bowls, garnish with roasted chickpeas and serve warm.