Cauliflower turns silky smooth—without any cream in sight—when boiled and blended into soup. Gently spiced, roasted chickpeas add a welcome contrasting crunch and chew.
Broccoli can be substituted for cauliflower, giving this delicate off-white soup a vibrant green hue.
3 Tbsp (45 mL) extra-virgin olive oil, divided, plus more for serving
3 garlic cloves, minced
1 head cauliflower, roughly chopped
2 cups (500 mL) water
2 cups (500 mL) low-sodium vegetable broth
1/2 tsp (2 mL) salt, divided
1 Tbsp (15 mL) lemon juice
2 cups (500 mL) cooked chickpeas
1 Tbsp (15 mL) curry powder
4 lemon slices, for serving
Preheat oven to 400 F (200 C).
In large pot, heat 2 Tbsp (30 mL) oil over medium heat, add garlic, and cook until fragrant, about 30 seconds. Add cauliflower, water, broth, and 1/4 tsp (1 mL) salt. Reserve a couple of florets of cauliflower for garnish, if desired. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, until cauliflower is tender; stir in lemon juice. Purée soup in batches in blender or with handheld immersion blender. Keep warm.
Meanwhile, on large rimmed baking sheet, toss chickpeas with remaining oil, 1/4 tsp (1 mL) salt, and curry powder. Roast for 15 minutes, or until crispy. If making ahead, restore chickpeas’ crunch before serving by warming briefly in the oven.
Ladle soup into bowls and garnish with chickpeas and (optional) reserved cauliflower florets. Drizzle with additional olive oil and serve with lemon for seasoning.