Cauliflower Turmeric Soup with Chickpea Croutons
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.
