Hearty Roasted Cauliflower and Chickpea Soup with Zesty Lemon-Almond Drizzle

Warm up with this hearty Roasted Cauliflower and Chickpea Soup, a delightful blend of nutty chickpeas and caramelized cauliflower. The roasting process enhances the natural sweetness of the cauliflower, giving the soup a rich depth of flavor.

What sets this soup apart is the zesty lemon-almond drizzle, which adds a bright and refreshing contrast to the creamy base. Each spoonful is a delicious balance of textures and flavors, making it perfect for a cozy dinner or a satisfying lunch.

Hearty Roasted Cauliflower and Chickpea Soup with Zesty Lemon-Almond Drizzle

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 320 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 medium head cauliflower, chopped into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tablespoons almond butter
• 1/4 cup sliced almonds, toasted

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, ground cumin, salt, and pepper.
3. Spread the cauliflower and chickpeas on a baking sheet and roast for 20-25 minutes, or until golden brown and tender.
4. In a large pot over medium heat, sauté the diced onion until soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Add the roasted cauliflower and chickpeas to the pot, then pour in the vegetable broth. Bring to a simmer and cook for 5-10 minutes.
6. Using an immersion blender or regular blender, carefully puree the soup until smooth. Adjust seasoning with salt and pepper to taste.
7. In a small bowl, whisk together the lemon juice and almond butter until smooth. Drizzle over the soup before serving, and sprinkle with toasted almonds.

Notes

Substitution: You can use tahini instead of almond butter for a different flavor profile.

For added creaminess, you can blend in a splash of coconut milk or heavy cream. If you’re looking for a spicier kick, consider adding a pinch of red pepper flakes to the soup while it simmers.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a little vegetable broth if it thickens too much. This soup also freezes well, so feel free to make a double batch!