Effortless Cauliflower Garlic Soup (Print Version)
# Ingredients:
01 -
750g cauliflower, cut into bite-sized florets.
02 -
175g cooked chickpeas.
03 -
3 1/2 tbsp extra virgin olive oil.
04 -
1 tsp sea salt (fine).
05 -
1 whole head of garlic.
06 -
1 fresh onion.
07 -
1 celery stalk.
08 -
175g potato.
09 -
1 tsp coriander seeds (whole).
10 -
200ml oat cream.
11 -
1.3l vegetable stock.
12 -
15g fresh dill.
13 -
4 tsp chili oil.
# Instructions:
01 -
Blend everything until totally smooth. Toss in that roasted garlic and veggies. Top it off with some dill, chickpeas, and spicy chili oil before serving.
02 -
Soften the onion and celery in your big pot. Drop in the potatoes, pour in oat cream and veggie broth. Let that bubble gently for 15 minutes.
03 -
Chuck the cauliflower, chickpeas, and garlic onto a tray. Roast for about 30 to 40 minutes till they're golden and soft.
04 -
Get your whole head of garlic ready. Drizzle some oil over, then wrap it all in baking paper.
05 -
Get your oven heated to 200°C. Mix the cauliflower florets and chickpeas with the oil and salty goodness.
# Notes:
01 -
Save a few chickpeas for tossing on top at the end.
02 -
Swap in sriracha instead of chili oil if you want a different kick.
03 -
Don’t forget some fresh dill before serving.