This Roasted Cauliflower, Chickpea & Sweet Potato Soup is the perfect thing to enjoy while watching the snowflakes and the grey winter sky from your warm and cozy kitchen window. It’s really healthy and packed with good proteins. At the same time It is also very creamy in texture without having to add a lot of cream to it! The soup tastes slightly sweet, a little smoky from the roasted veg and kind of nutty and it has just the right amount of spice.
The secret of this soup is roasting slightly seasoned cauliflower, chickpeas and garlic in the oven until nicely caramelized ! One part goes right into the soup but we keep some of that mixture for garnishes . This really elevates this soup from cozy comfort food to a spectacular meal you could easily serve your guests.
I simply cannot get enough soup and stews these days. I blame the Calgarian winter! Staying at home that much at least gives me plenty of time to get creative with my soup recipes! Have you tried my Leek, Potato and Chestnut Soup? That´s another soup recipe I would not want to do without anymore!
I`d recommend eating this soup lukewarm as the flavours seem to be more intensive and round that way. You can turn this recipe into a vegan dish by substituting milk with almond or soy milk and the cream with coconut cream or soy cream.
Roasted Cauliflower, Chickpea & Sweet Potato Soup
- For the Soup
- 1 cauliflower head about 4 cups total, cut into florets
- 1 can chickpeas 15 ounce, rinsed and drained
- 5 garlic cloves peeled
- 4 tablespoons extra-virgin olive oil divided
- 1 tsp. ground cumin or more to taste
- 1/2 tsp. salt
- 1 tsp. paprika
- 2 medium sweet potatoes about 2 1/2 cups total, peeled and cubed
- 1 tsp. black pepper
- splash of white wine
- 3 cups vegetable broth
- 1 cup milk or almond milk
- 1/2 cup heavy cream or soy cream
- For Garnish
- Reserved roasted cauliflower/chickpeas
- smoked paprika
- Fresh thyme leaves
Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower florets, chickpeas and peeled garlic cloves with 3 tablespoons of the olive oil and the cumin, salt and paprika. Roast in your pre-heated oven for 30 minutes, stirring once half way through. Remove from your oven and set aside. Reserve about 1/2 cup for the garnish.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the cubed sweet potatoes and black pepper. Cook for about 2 minutes, stirring frequently. Let them turn slightly golden and deglaze with a splash of white wine. Add the vegetable broth and the milk and increase the heat to bring the mixture to a boil. Once boiling, turn the heat down to maintain a simmer. Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes. Remove the pot from the heat.
Add the roasted cauliflower/chickpeas to the pot and stir to combine.
Puree the soup using an immersion blender. Or you can carefully transfer the soup to a food processor or blender (I´d recommend working in batches) and puree until smooth. Return the soup to the stove and gently re-warm it. Stir in the heavy cream and season to taste with salt and pepper.
To serve, ladle the soup into bowls and top with the reserved roasted cauliflower/chickpeas, some smoked paprika powder and some thyme leaves.
You can turn this soup into a vegan dish by substituting milk with soy or almond milk and cream with soy cream or coconut milk