There is nothing better on a cold winter day than a hot wholesome soup. I love cooking soups especially during colder months. Mushroom soup, cauliflower cream soup and borsch (beet soup) are my favourite. I wanted to share this recipe of Roasted cauliflower and chickpea soup because we need to survive until the spring, right? And what is the best way to do it? Right, cooking and eating comforting food. I made this soup with a kale pesto and I think it’s pretty cool to combine two kinds of plants of the cabbage family (cauliflower and kale) in one meal. I hope you will like it too!
Roasted cauliflower and Chickpea soup with Kale pesto
For soup: 1 big cauliflower head (800g florets chopped into small pieces) 2 cups/320g cooked or thoroughly rinsed canned chickpeas 3 garlic cloves (finely chopped) 1 tsp cumin 2 tbsp olive oil salt black pepper vegetable stock or boiled water For kale pesto: 4 cups finely chopped kale
2 garlic cloves
1/4 cup olive oil
1 cup pistachios (you can use cashews) 2 tbsp grated parmesan salt black pepper
Preheat the oven to 200C degrees. Top the baking sheet with a parchment. In a big mixing bowl combine cauliflower florets, chickpeas and chopped garlic. Add olive oil, salt, pepper and cumin. Toss all together and place on the baking sheet. Cover with foil and roast for about 20 minutes. After that take off the foil and roast for 10 more minutes. Prick the cauliflower to check if it’s soft and well cooked. Once cooked – leave some cauliflower florets and chickpeas for serving.
Meanwhile make the pesto. Combine chopped kale leaves, garlic, pistachios, olive oil, salt, pepper and parmesan in a food processor. Puree until smooth. Set aside.
Put roasted cauliflower and chickpeas in the food processor and add 2 cups of stock or water. Blitz continuing adding stock/water until you’ll get a smooth creamy texture. I love when this soup is a bit watery. Add more salt or pepper if needed.
Serve warm with remaining cauliflower florets, chickpeas and the pesto.