Roasted cauliflower garlic soup with chickpeas.

This warming roasted cauliflower garlic soup recipe will absolutely satisfy your craving for a warm and creamy bowl of nutritiousness. It's easy and quick to make and is satisfying enough for a main meal. The perfect healthy weeknight dinner!

Ingredients

• 750 g cauliflower (divided into florets/pieces) 
• 240g chickpeas in a jar, drained and rinsed or 240g pre-cooked dried chickpeas (how to cook) 
• 2 tbsp extra virgin olive oil 
• 1 tsp salt 
• 1 whole bulb of garlic – papery skin removed and tip cut off 
• 1 onion - diced 
• 180 g potato 
• 1 stalk of celery - diced 
• 1 tsp coriander seeds 
• 200 ml single cream/single soy cream 
• 1-1.2 litres vegetable stock (depending on how runny you like your soup) 
• Salt and pepper  

To serve (optional): 

Wholemeal bread – sliced

How to make it:    

1. Prep oven and roasting ingredients: preheat the oven to 200°C / 180°C fan / gas mark 6. Mix the cauliflower florets and chickpeas with 1 tbsp of the extra virgin olive oil and salt in a big bowl.  
2. Roast: spread the cauliflower and chickpeas on a baking tray, place the garlic bulb on the tray, and roast for 25–30 minutes. Check now and then to make sure the cauliflower doesn't burn. 
3. Sauté soup base:  add the remaining olive oil to a big saucepan and fry the onion, celery, and coriander seeds at low to medium heat for 3 minutes. 
4. Simmer soup: ain a separate pot, add the potatoes,  cream and 1 litre of the vegetable stock, and simmer over low to medium heat with the lid on for around 15 minutes. 
5. Blend: add the roasted cauliflower and chickpeas to the pot (set aside one handful of chickpeas for the topping). Squeeze the garlic out of its casing into the pot and blend until smooth. 
6. Adjust: if you prefer your soup slightly runnier, slowly add the remaining vegetable broth until your desired consistency. Season to taste with salt and pepper.  
7. To serve: top with the remaining chickpeas and some wholemeal bread on the side. 

Why your body will thank you: 

This soup is rich in healthy vegetables and fibre, contributing to a balanced diet: 

• Cruciferous vegetables: cauliflower is a non-starchy, cruciferous vegetable that is naturally high in fibre, vitamins and minerals. A diet containing high fibre and non-starchy foods has been linked to a decreased breast cancer risk.   
• High fibre and protein:  Chickpeas are rich in fibre, helping you reach the recommended 30 g a day. A high-fibre diet has been linked to a reduced risk of breast cancer. They’re also an excellent source of plant protein and a healthy alternative to red and processed meat. 

Your turn: 

Make this roasted cauliflower garlic soup with chickpeas, snap a picture, and share it with us on social media @breastcanceruk. We love seeing your creations! 

And if you enjoyed this recipe, you’ll love our free e-book, Organic Flavours, packed with more wholesome, organic recipes. Download it today and start exploring new ways to nourish your body. What are you waiting for? Get cooking.