Best 2 Cauliflower And Chickpea Soup Recipes
Indulge in a culinary journey with our exquisite Cauliflower and Chickpea Soup, a symphony of flavors that will tantalize your taste buds. This hearty and comforting soup is a perfect blend of wholesome ingredients, where tender cauliflower florets and fiber-rich chickpeas come together in a creamy, flavorful broth. Enhanced with aromatic spices and a touch of zesty lemon, this soup is a delightful treat for both vegetarians and meat-lovers alike. Additionally, discover a collection of equally enticing recipes within this article, including a tantalizing Creamy Mushroom and Spinach Soup, a refreshing Cucumber Gazpacho, and a classic Minestrone Soup. Each recipe offers a unique culinary experience, promising to satisfy your cravings and nourish your soul.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED CAULIFLOWER AND CHICKPEAS
Steps:
- Preheat the oven to 400 degrees F.
- Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.
CAULIFLOWER AND CHICKPEA SOUP
I was cleaning up and came across a tablet of hand written recipes that I had copied down from somewhere. I don't remember where they came from but I thought I should put them here for safe keeping. I haven't made this year. It is another waiting for Fall recipe.
Provided by Zaney1
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion, garlic, carrot, celery, ginger, cumin, coriander, & turmeric in oil and cook until onion is tender, 5 minute.
- Add cauliflower & chickpeas and cook stirring until coated, 2 minute.
- Add broth & bring to a boil.
- Cover and simmer til cauliflower is tender, 20 minute.
- Puree in food processor or blender.
- Put back in pot & reheat.
- Serve with a dollop of yogurt.
Tips:
- Chop the vegetables evenly: This will ensure that they cook evenly and maintain their shape.
- Use a large pot: The soup will expand as it cooks, so it's important to use a large enough pot to prevent boiling over.
- Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook them just until they are tender.
- Season to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
- Serve with your favorite toppings: Some popular toppings for cauliflower and chickpea soup include croutons, grated cheese, chopped fresh herbs, or a drizzle of olive oil.
Conclusion:
Cauliflower and chickpea soup is a delicious, healthy, and versatile dish that can be enjoyed for lunch or dinner. It's a great way to use up leftover vegetables and chickpeas, and it's also a good source of protein, fiber, and vitamins. With its creamy texture and flavorful broth, this soup is sure to become a family favorite.
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