Time for Prep and Cooking: 30 minutes
I’m on a soup kick these days. The main reason behind this is the Northeast weather refuses to accept spring is here so I am keeping warm and trying to survive in these frigid April temperatures. I also love that when you make soup, you always have leftovers and it’s always a tasty lunch or dinner option.
Cauliflower is an incredibly versatile vegetable and has been saving me every since I gave up so many things in my diet. You can use cauliflower as a healthy and allergen-friendly alternative for pizza crust, rice, “fake buffalo wings,” etc. Cauliflower is also high in Vitamin C and provides tons of potassium, fiber and folic acid (helps prevent disease).
This recipe is super easy to make and unlike some soups, it doesn’t take hours to make and a 100 ingredients to whip up. What other recipes do you swap out ingredients for cauliflower?
Ingredients (If you want a ton of leftovers, I would double the recipe):
- 1 White Onion
- 2 Garlic Cloves
- 1 Head of Cauliflower
- Fresh Thyme
- 4 cups of Chicken Stock (Check labels for any hidden ingredients that could upset your stomach!)
- 1 tablespoon of olive oil (+ another tsp for garnish
- Salt and Pepper to taste
How to Make Cauliflower Soup:
- Heat up a pan with the olive oil. Dice the onion and garlic cloves and then sautee in the pan until both start to brown. (About 4-5 minutes)
2. Add the cauliflower and fresh thyme to the pan and cook for about 3 minutes. Keep stirring the mixture together so the garlic doesn’t burn.
3. Cover the mixture with the chicken stock and cook for about 15 minutes. If the stock doesn’t cover all the ingredients, you may need to add more stock. The cauliflower must be fully submerged so you ensure all the cauliflower gets cooked.
4. While the cauliflower is cooking, sprinkle a few chickpeas on to a roasting pan and coat with garlic powder and salt and pepper to taste. Bake for about 10 minutes at 400 degrees.
5. Once the cauliflower is soft and you can stick a fork right through the florets, pour the whole mixture into a food processor or blender. Turn on and mix until it’s the consistency you prefer for your soup.
5. Pour soup into a bowl and add the roasted chickpeas to the top. Pour a little olive oil on top for taste.
Minor note: As someone who is studying nutrition, I want to give you a heads up that cauliflower consists of non-digestible carbohydrates which in short terms, could leave you bloated. If you already have issues with that, you may want to skip out on this one.