optional garnish: additional salt and pepperreserved roasted cauliflower/chickpea mix, red pepper flakes, cooked diced bacon, minced chives
Instructions
Heat oven to 400 degrees F. and prepare a large baking sheet with a Silpat mat, foil or cooking spray.
Toss cauliflower florets, chickpeas and garlic in a large bowl with 3 tablespoons olive oil, salt and paprika. Transfer mixture to a baking sheet and roast at 400 degrees F. for about 30 minutes, stirring halfway through cooking. Reserve 1/2-3/4 cup cauliflower/chickpea mixture for garnish (more chickpeas than cauliflower).
Meanwhile, heat remaining 1 tablespoon olive oil in large pot over medium heat. Add cubed potato and cook for about 2 minutes, stirring occasionally. Add vegetable broth and increase heat to boil. Reduce heat to simmer and simmer uncovered until potatoes are soft, about 20 minutes.
Remove pot from heat and add roasted cauliflower, chickpeas and almond milk; stir to combine.
Puree the soup until smooth using an immersion blender or transfer soup to food processor or blender (working in batches, as needed). All of this recipe fit in my Vitamix.
Return soup to pot and gently rewarm. Season to taste with salt and pepper. I used about 1 teaspoon more of salt, 1/4 teaspoon pepper and 1/4 teaspoon crushed red pepper flakes. Serve with desired garnish and enjoy.
Notes
You can always roast your veggies ahead for quicker preparation on the day you are serving.