I often find that the simplest ingredients make the best soups. For this recipe, I was wanted to use up a head of cauliflower that I had in my fridge so I decided to roast it to enhance its flavors. Chickpeas and celery provided a nutty flavor that when blended together tasted as if the soup had cream in it – even though it only contains vegetables and some dill. As a simple soup, I also pureed it for my baby that she gobbled up and loved just as much as I do.
Roasted Cauliflower and Chickpea Soup
3 cups of water
1 head of cauliflower, cut up
1 can of chickpeas
3 stalks of celery, cut up
4 cloves of garlic, minced
sprinkle of dill (or fresh dill, cut up)
pinch of salt
pinch of pepper
drizzle of olive oil
Cut up a head of cauliflower and place it on a sheet of aluminum foil. Drizzle some olive oil on top and cover. Let cook for 10 minutes. As the cauliflower is cooking, boil a pot of water and cut up the garlic and add it to the pot. Add in the chickpeas and celery, along with the salt and pepper. Turn off the oven and place it in the pot. Let cook for about 20 minutes. Drain some of the water and blend. Enjoy!
Posted: Sunday, April 1st, 2012 @ 7:05 pm
Categories: soups, vegetarian and vegan soups.
Tags: baby food, cauliflower soups, Roasted Cauliflower and Chickpea Soup, soup, soup recipes, soups, vegetable soups.
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