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Roasted cauliflower and potato soup
Cook Time: 20 minutes minutes
Oven time: 50 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Have you ever cooked cauliflower, chickpeas and potatoes in the oven and then pureed them with vegetable stock to make a creamy soup? It's so easy - and the result is incredibly aromatic! The roasted vegetables add a wonderful depth to the soup, while the chickpeas provide a pleasant consistency. Rounded off with spicy toppings and crusty bread on the side, this soup is not only a warming meal for cold days, but also ideal as simple, filling soul food. Have fun trying it out and enjoying it!
1 Baking tray
1 Cooking pot
1 Blender
These Ingredients make:
4
Portions
Preparing oven vegetables Divide the cauliflower into florets and peel the potatoes, then cut into large cubes.
Place the cooked chickpeas, cauliflower and potatoes in a large bowl.
Pour the paprika powder, salt, maple syrup and 3 tbsp of oil over the vegetables and mix everything well so that the vegetables are evenly marinated.
Line a baking tray with baking paper. Cut the garlic bulb in half horizontally and place on the tray together with the onions (whole or halved).
Spread the marinated vegetables evenly on top and drizzle with a little extra oil if necessary.
Roasting oven vegetables Preheat the oven to 200 °C top/bottom heat.
Place the tray with the vegetables in the preheated oven for about 50 minutes until the vegetables are soft and lightly browned.
Set aside a few roasted pieces to garnish the soup later.
Prepare soup Place the remaining oven vegetables (including the garlic and onions) in a large saucepan.
Add the vegetable stock and puree the contents of the pot thoroughly with a hand blender until a creamy consistency is achieved.
If necessary, reheat the soup gently on the stove and season to taste.
Serve Pour the creamy soup into bowls and garnish with some of the pieces of oven vegetables that have been set aside.
Refine with a spoonful of soy yogurt and a pinch of chili flakes as a topping. Toast the bread to taste and serve with the soup.
Nutrition Facts
Roasted cauliflower and potato soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
