Cauliflower and Chickpea Soup
Cauliflower and Chickpea Soup is a simple and tasty first course rich in vegetables, the perfect comfort food during winter period.
A healthy and nutritious soup due to the presence of vegetables and legumes rich in vitamins, mineral salts and antioxidants.
Not everyone eats cauliflower willingly but with this recipe you will create a tasty soup that will make the whole family love this vegetable.
The addition of potatoes makes soup creamier while the turmeric gives a spicy note and a lively color to create a vegetable-based first course, ideal for those who want to try a soup with a new flavour.
Prepare cauliflower and chickpea soup is very simple and you will bring to the table a rich and velvety first course in a few minutes; furthermore, this soup can also be prepared in advance and reheated if necessary.
You can serve this soup with crunchy croutons and if you like strong flavours, add diced bacon to the sauce; if you love shellfish, this soup goes very well with prawns and crab but also clams and scallops.
If you decide not to add any type of protein, this soup is also perfect for those who follow a vegan or vegetarian diet.
If you loves vegetables try
Ingredients
- Power 316,88 (Kcal)
- Carbohydrates 39,44 (g) of which sugars 4,18 (g)
- Proteins 11,30 (g)
- Fat 13,04 (g) of which saturated 1,82 (g)of which unsaturated 0,67 (g)
- Fibers 9,57 (g)
- Sodium 561,49 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
STEP 1
Clean onion and chop finely. Wash and clean cauliflower by removing the hardest part of the stem, then cut the tips. Peel potatoes and cut into cubes. Drain the chickpeas from the preserving liquid.
STEP 2
Place 2 tablespoons of extra virgin olive oil and a crushed garlic clove in a non-stick pan and brown. Remove garlic, add turmeric, mix and cook for about 2 minutes. Add potatoes and cauliflower and brown for 5 minutes, continuing to stir.
STEP 3
Add half a dose of the hot vegetable broth and continue cooking for about 20 minutes. The vegetables must become tender but not fall apart. Add broth if you find the soup is getting too dry. Finally, add chickpeas, season with salt and pepper, mix and leave to flavor for a few minutes.
STEP 4
Place bacon in the pan without adding any other fat and fry until golden and crispy. Now you are ready to serve cauliflower chickpea soup: pour onto plates, finish with a drizzle of extra virgin olive oil on the surface and garnish with browned bacon and toasted bread cubes.
STORAGE
Cauliflower chickpea soup can be stored in the refrigerator, closed in an airtight container. for a maximum of 2 days. Alternatively you can freeze.
ADVICE
Cauliflower. It has a slightly sweet and delicate flavor that does not overpower the dish. Choose a large head of cauliflower for this soup.
Vegetable broth. If you don’t have homemade vegetable broth, you can purchase ready-made broth:choose low-sodium broth so you can control the seasonings in your soup.
Potatoes: you can adjust the creaminess of the soup by increasing or decreasing the amount of vegetable broth.
Turmeric. It adds bursts of color for a golden-toned soup, plus an earthy flavor and anti-inflammatory health benefits. You can also omit the turmeric if you don’t have any on hand or if you don’t like its taste or replace with curry.
Crispy bacon. Of course, this is for non-vegans. It adds extra smokiness and savory flavor to every bite.
Varied doses for servings