Advertisement
Spicy Chickpea, Chard, and Roasted Cauliflower Soup
Serves 6
This is arguably one of the most comforting winter soups to savour. It’s simple to make and full of flavour, and it’s practically a meal in a bowl. Throw in some toasted pepitas for a little added crunch and protein.
Advertisement
Ingredients
- 2 cups (500 mL) bite-sized cauliflower florets
- 3 Tbsp (45 mL) melted coconut oil, divided
- 3 in (8 cm) cinnamon stick
- 1 Tbsp (15 mL) ground turmeric
- 2 tsp (10 mL) grated gingerroot
- 1 tsp (5 mL) smoked paprika, plus extra
- 1/4 tsp (1 mL) freshly grated nutmeg
- 1 large sweet onion, peeled and finely diced
- 2 garlic cloves, smashed and minced
- 1/2 tsp (2 mL) kosher salt
- 2 cups (500 mL) vegetable stock or water
- 14 oz (398 mL) can full-fat coconut milk
- 19 oz (540 mL) can chickpeas, rinsed and drained (see tips)
- 2 cups (500 mL) slivered Swiss chard
- 1/4 cup (60 mL) toasted pepitas or flaked coconut (optional)
Nutrition
Per serving:
- calories 349
- protein 9g
-
fat
26g
- saturated fat 20g
- trans fat 0g
-
carbohydrates
24g
- sugars 9g
- fibre 5g
- sodium 603mg
