Cauliflower Turmeric Soup with Chickpea Croutons

Print Recipe

Prep Time

10

Cook Time

25

Total Time

35

Servings:

4

people

Ingredients

Soup

• 2 tsp ground turmeric
• 1.5 cups vegetable stock
• 1 clove of garlic sliced
• 1 thumb sized piece of fresh ginger peeled and chopped
• 1 tbsp coconut oil
• 1 tsp ground cumin
• 1 medium cauliflower head, diced into florets
• white onion diced
• A pinch of sea salt
• A pinch of black pepper

Croutons

• 1 tsp cumin seeds
• 1 tbsp olive oil
• 1/2 tin of chickpeas drained and rinsed
• A pinch of sea salt
• A pinch of black pepper

Instructions

• Preheat the oven to 195 degrees Celsius, 175 degrees fan assisted.
• To prepare the chickpea croutons, dry the chickpeas thoroughly, discarding any loose outer skin.
• Add the chickpeas to a small bowl and mix with the olive oil, cumin seeds, salt and pepper. Mix well to combine.
• Arrange the chickpeas evenly across a shallow oven tray and roast for 22-25 minutes until crisp and golden, turning halfway through.
• Whilst the chickpeas are roasting you can prepare the soup.
• Heat the coconut oil in a large pan over a medium heat. Add the onion, garlic, ginger, cumin and turmeric. Stir well to combine, cooking gently until tender.
• Add the cauliflower florets to the pan along with the vegetable stock. Bring to a simmer, cooking the cauliflower until just tender - about 4 minutes.
• Add the coconut milk to the pan, bring to a boil and then simmer gently for 10 minutes.
• Transfer the soup mixture to a blender and blend until completely smooth.
• Scatter with chickpea croutons to serve.

Notes

CNM recommends the use of organic ingredients.

From the CNM Natural Kitchen.

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