This is arguably one of the most comforting winter soups to savour. It’s simple to make and full of flavour, and it’s practically a meal in a bowl. Throw in some toasted pepitas for a little added crunch and protein.
Preheat oven to 400 F (200 C). Place baking sheet in oven to preheat. Toss cauliflower florets with 1 Tbsp (15 mL) coconut oil. Tumble onto preheated baking sheet and roast in oven for 25 to 30 minutes, until cauliflower is tender and golden tinged on edges. Remove baking sheet with roasted cauliflower to a rack and set aside.
Meanwhile, in large, heavy stockpot, heat 2 Tbsp (30 mL) coconut oil. Add cinnamon stick and seasonings. Stir to blend and cook over medium heat for 1 to 2 minutes, or until fragrant. Add onion, garlic, and salt. Stir to coat. Cook over medium heat until onion begins to slightly caramelize. Add a splash of water if pot becomes dry.
Add vegetable stock or water, coconut milk, and chickpeas. Bring to a boil. Reduce heat and simmer, covered, for 10 to 15 minutes for flavours to blend. Remove cinnamon stick and discard. Stir in roasted cauliflower, reserving a few pieces for garnish. Heat through.
For a creamy broth, use a stick blender and, leaving some whole chickpeas and cauliflower florets aside, pulse soup a few times. Stir in Swiss chard until wilted. Add more seasonings to taste, if you wish.
Ladle soup into bowls and scatter with remaining roasted cauliflower and chickpeas. Sprinkle with a little extra smoked paprika, and serve.
This recipe is part of the 2020 Pantry Essentials collection.
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