ROASTED CAULIFLOWER SOUP WITH GARBANZO BEANS AND CORIANDER
Author: Adapted from Cooking Melangery
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
- Preheat oven to 350ºF.
- 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.
- 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.
- 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.
- Puree the soup in a blender.
- Add cashew cream and season with salt and pepper. Blend. If the soup is too thick, add water to correct consistency.
- To serve, heat the soup and ladle into bowls. Garnish with cilantro and serve immediately.
- Add cashew cream and season with salt and pepper. If the soup is too thick, add water to correct consistency.
- To serve, heat the soup and ladle into bowls. Garnish with cilantro and serve immediately.