Roasted Cauliflower and Chick Pea Soup
Ingredients:
1 head of Cauliflower
2 cans of Chick peas
4-5-6 Cloves of Garlic
2 potatoes
Coconut Oil
Garam Masala
Coconut Milk 1/2 cup
Salt and white pepper
Stock - your choice, I used Beef.
Garnish, I used Cilantro, you can use whatever you wish!
Bacon would be a good choice too and
if I had some that would be what I would use.
Take your head of cauliflower and break it down like this.
Drain your chick peas and pat them dry if you wish.
Peel your garlic and place it on the baking sheet with the cauliflower and drained chick peas.
Coat the cauliflower and the garlic with some coconut oil. I also coated the baking sheet with coconut oil so that chick peas didn't stick to it.
Sprinkle Garam Masala and SALT all over the whole thing.
Like so!
Place the whole thing in a 400 degree preheated oven for 25 minutes or until the cauliflower is browned.
While that is baking,
Peel 2 potatoes and place in a large stock pot with some coconut oil so the potato doesn't stick.
Sweat the potato
After you sweat the potatoes add a little bit of broth, I used beef, you can use Vegetable, chicken or whatever stock you like, my only suggestion is that as a cook you start to make your own stock. I make mine once every 3-4 weeks and I make enough for the month and freeze it in jars. It makes things easy when you keep one jar full in the fridge and can just use it for whatever all the time.
by the time you've sweat the potatoes and added some stock, the cauliflower, chick peas and garlic are done. Takes about 20-25 minutes.
Add all of it to the stock pot
Add more stock until it's almost covering everything, if you run low on stock then add water until you have enough to almost cover all the ingredients.
Bring it to a boil
After it's done simmering, maybe another 20 minutes or so, I checked the potato to see if it was ready, and when it was, I started to puree the soup. Took a few minutes and then I added the 1/2 cup of coconut milk. mixed it in and checked the seasoning levels. I then added more salt and some white pepper and a little more garam masala. Let it blend for another 5 minutes or so and checked my seasoning again. I found it was a bit thick so I starting thinning it down with water. Got it to where I wanted it and covered for another few minutes to let all the flavors blend. Here is the result!
Roasted Cauliflower and Chick Pea Soup!
