Description
A healthy and beautiful soup.
Ingredients
Scale
For the soup:
- 2 tbsp olive oil
- 4 garlic cloves, minced
- ½ Vidalia onion, chopped
- 2 tbsp fresh ginger, peeled and minced
- 4 cups of cauliflower, chopped into 1-inch florets
- 1 medium sweet potato, peeled and chopped
- 1 ½ tbsp turmeric
- ¼ tsp cinnamon
- 1 tsp cayenne pepper
- 1 tsp honey
- 4 cups vegetable stock
- 1 cup of full-fat coconut milk or gluten-free oat milk
- 1 15-ounce can of cannellini or great northern beans
Optional garnish:
- 15 ounces of roasted chickpeas (recipe below)
- Chopped fresh parsley
- Flaky sea salt
Instructions
For the roasted chickpeas:
- Preheat oven to 400 degrees.
- Drain and rinse one 15-ounce can of chickpeas, then pat dry.
- Line a baking sheet with parchment paper.
- In a bowl, toss chickpeas with 1 tbsp olive oil, 1 tsp salt and ½ tsp pepper and spread chickpeas out evenly on tray.
- Place in the oven and roast until crispy and brown, about 15-20 minutes.
- Set aside.
For the soup:
- Heat olive oil in a stock pot over medium heat.
- Add garlic cloves and onion and saute until fragrant but not brown.
- Add cauliflower and sweet potato and saute for about 2 minutes.
- Add turmeric, cinnamon, cayenne pepper, and honey, stir to coat, then cover with lid and allow to cook for about 15 minutes, stirring every once in a while to prevent burning.
- Add stock and coconut milk and bring to a boil.
- Add white beans, reduce heat to medium-low, and allow to simmer for about 10 more minutes to allow flavors to combine.
- Using an immersion blender, puree soup until smooth (or, carefully work in batches and use a conventional blender).
- Spoon soup into bowls, garnish with roasted chickpeas, fresh parsley, and flakey sea salt, sprinkle on a little extra turmeric and cinnamon, and serve.