Roasted Cauliflower Soup with Garbanzo Beans and Coriander

July 25, 2013

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ROASTED CAULIFLOWER SOUP WITH GARBANZO BEANS AND CORIANDER
Author: 
Recipe type: Garnish
Serves: 3-4
 
Ingredients
  • 1 head cauliflower, cut coarsely
  • 4 Tbls. olive oil
  • Salt and freshly ground black pepper
  • 1 Tbl. coriander seeds
  • 1 14-ounce can of garbanzo beans (chickpeas), drained and rinsed
  • 1 large yellow onion, diced
  • 3 garlic cloves, chopped
  • 6 cups vegetable stock
  • ½ cup cashew cream (See recipe below)
  • Cilantro for garnish
Instructions
  1. Preheat oven to 350ºF.
  2. Place the cauliflower in a baking pan. Drizzle 2 Tbls. of the olive oil onto the cauliflower, sprinkle with salt and pepper, and toss to coat lightly. Bake in the oven until tender, 35 minutes.
  3. Heat the remaining 2 Tbls. olive oil in a large soup pot over medium heat. Add the onions, garlic, and coriander and cook, stirring occasionally, until the onions are soft, 10 minutes.
  4. Add the cauliflower, garbanzo beans, stock, and enough water just to cover the cauliflower by 1 inch. Bring to a boil and simmer 10-15 minutes. Remove from the heat and let cool.
  5. Puree the soup in a blender.
  6. Add cashew cream and season with salt and pepper. Blend. If the soup is too thick, add water to correct consistency.
  7. To serve, heat the soup and ladle into bowls. Garnish with cilantro and serve immediately.
  8. Add cashew cream and season with salt and pepper. If the soup is too thick, add water to correct consistency.
  9. To serve, heat the soup and ladle into bowls. Garnish with cilantro and serve immediately.