Ingredients:
3 Tbsp (45 mL) extra-virgin olive oil, divided, plus more for serving
3 garlic cloves, minced
1 head cauliflower, roughly chopped
2 cups (500 mL) water
2 cups (500 mL) low-sodium vegetable broth
1/2 tsp (2 mL) salt, divided
1 Tbsp (15 mL) lemon juice
2 cups (500 mL) cooked chickpeas
1 Tbsp (15 mL) curry powder
4 lemon slices, for serving
Directions:
- Preheat oven to 400 F (200 C).
- In large pot, heat 2 Tbsp (30 mL) oil over medium heat, add garlic, and cook until fragrant, about 30 seconds. Add cauliflower, water, broth, and 1/4 tsp (1 mL) salt. Reserve a couple of florets of cauliflower for garnish, if desired. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, until cauliflower is tender; stir in lemon juice. Purée soup in batches in blender or with handheld immersion blender. Keep warm.
- Meanwhile, on large rimmed baking sheet, toss chickpeas with remaining oil, 1/4 tsp (1 mL) salt, and curry powder. Roast for 15 minutes, or until crispy. If making ahead, restore chickpeas’ crunch before serving by warming briefly in the oven.
- Ladle soup into bowls and garnish with chickpeas and (optional) reserved cauliflower florets. Drizzle with additional olive oil and serve with lemon for seasoning.
Each serving contains: 293 calories; 12 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 37 g total carbohydrates (10 g sugars, 13 g fibre); 431 mg sodium
Serves: 4
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