I always like to add some plant protein to my soup and chickpeas are a great source of fibre, protein and choline (good for the brain among other things). Of course, Cauliflower being a cruciferous vegetable (which also contains choline) is amazing for our health and soups are a great way to introduce vegetables to those in our family that think they don’t like them! I use my usual base of onion, garlic and garam masala to make sure the soup is like a hug in a mug. You won’t even be able to taste these small amounts, but you can dial up those flavours if you wish.
Ingredients
- 1 Cauliflower
- 1 Medium Potato Peeled
- 1 Onion
- 1 Clove Garlic (depending on taste – you won’t taste one)
- 1 Cup Chickpeas (Cooked or rinsed well if from a tin)
- Garam Masala
- Sea Salt
- Black Pepper
- 1 – 1 ½ litres Vegetable Stock
- Sesame Seeds and Chives to garnish
Method
- Soften Onion on medium heat
- Add crushed garlic
- Saute for 1 minute
- Add roughly chopped vegetables and cover with stock
- Bring to boil and add black pepper and one twist of sea salt
- Reduce heat to simmer until vegetables soft
- Add chickpeas until warmed through
- Cool and then blend until smooth
- Add more stock until desired consistency achieved
- Warm and add sesame seeds and chives to garnish
If you have leftovers, it freezes beautifully and so make sure you have some containers handy!