Roasted Cauliflower and Chickpea Soup

Roasted cauliflower is blended with chickpeas, onion, garlic, cumin, and smoked paprika into a thick, creamy soup, then finished with lemon and a handful of crispy chickpeas for texture. The result is a vegetable-led main soup with toasted, earthy flavor and a bright finish.

By Julienne

Cook time: 35 minutes

Servings: 4

Ingredients

• 900 g cauliflower florets cut into 3 cm florets
• 300 g canned chickpeas, drained and rinsed divided: 500 g for the soup, 300 g for topping
• 20 ml olive oil divided: 15 ml for roasting, 15 ml for sautéing and crisping
• 2 g ground cumin divided: 2 g for roasting, 2 g for soup
• 2 g smoked paprika divided: 1 g for roasting, 2 g for soup and topping
• 4 g fine salt divided: 4 g for roasting, 6 g for soup and finishing
• 10 ml olive oil divided: 15 ml for roasting, 15 ml for sautéing and crisping
• 150 g yellow onion finely chopped
• 4 count garlic cloves minced
• 2 g ground cumin divided: 2 g for roasting, 2 g for soup
• 2 g ground coriander for soup
• 2 g black pepper freshly ground
• 2 g fine salt divided: 4 g for roasting, 6 g for soup and finishing
• 500 g canned chickpeas, drained and rinsed divided: 500 g for the soup, 300 g for topping
• 900 ml vegetable stock hot
• 250 ml water for blending and adjusting texture
• 30 ml lemon juice freshly squeezed
• 4 g fine salt divided: 4 g for roasting, 6 g for soup and finishing
• 1 g smoked paprika divided: 1 g for roasting, 2 g for soup and topping
• 10 g flat-leaf parsley chopped, for serving

Instructions

1. Heat the oven to 220 C. On a large rimmed baking sheet, toss the cauliflower florets with 15 ml olive oil, 2 g cumin, 1 g smoked paprika, and 4 g salt. On a second section of the same tray, toss 300 g chickpeas with 5 ml olive oil, 1 g smoked paprika, and a pinch of the cumin and salt from the total above. Roast for 25 to 30 minutes, turning once halfway, until the cauliflower is deeply browned at the edges and the chickpeas are crisp. The cauliflower has browned in spots and the chickpeas feel dry and crisp on the outside.
2. While the vegetables roast, warm the remaining 10 ml olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until translucent. Add the garlic, the remaining 2 g cumin, the ground coriander, black pepper, and 2 g salt; cook for 1 minute until fragrant. The onion is soft and glossy, and the spices smell toasted but not burned.
3. Add the roasted cauliflower, the remaining 500 g chickpeas, and the hot vegetable stock. Bring to a simmer and cook for 8 minutes so the flavors meld and the cauliflower breaks down slightly. The soup is bubbling gently and the cauliflower is very tender.
4. Blend the soup until smooth using an immersion blender, or carefully transfer in batches to a blender. Add 250 ml water as needed to reach a creamy soup consistency, then stir in the lemon juice, the remaining 1 g smoked paprika, and taste for salt; add the remaining 4 g salt in small increments if needed. Return to low heat for 2 minutes to heat through. The soup is velvety and coats the spoon without being pasty; the lemon and smoked paprika brighten the finish.
5. Ladle into bowls and top with the crispy roasted chickpeas. Finish with parsley if using. The topping stays crisp and the soup is hot throughout.