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.
Spicy Chickpea, Chard, and Roasted Cauliflower Soup
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:
- calories349
- protein9g
- fat26g
- saturated fat20g
- trans fat0g
- carbohydrates24g
- sugars9g
- fibre5g
- sodium603mg
Directions
01
Preheat oven to 400 F (200 C). Place baking sheet in oven to preheat. Toss cauliflower florets with 1 Tbsp (15 mL) coconut oil. Tumble onto preheated baking sheet and roast in oven for 25 to 30 minutes, until cauliflower is tender and golden tinged on edges. Remove baking sheet with roasted cauliflower to a rack and set aside.
Meanwhile, in large, heavy stockpot, heat 2 Tbsp (30 mL) coconut oil. Add cinnamon stick and seasonings. Stir to blend and cook over medium heat for 1 to 2 minutes, or until fragrant. Add onion, garlic, and salt. Stir to coat. Cook over medium heat until onion begins to slightly caramelize. Add a splash of water if pot becomes dry.
Add vegetable stock or water, coconut milk, and chickpeas. Bring to a boil. Reduce heat and simmer, covered, for 10 to 15 minutes for flavours to blend. Remove cinnamon stick and discard. Stir in roasted cauliflower, reserving a few pieces for garnish. Heat through.
For a creamy broth, use a stick blender and, leaving some whole chickpeas and cauliflower florets aside, pulse soup a few times. Stir in Swiss chard until wilted. Add more seasonings to taste, if you wish.
Ladle soup into bowls and scatter with remaining roasted cauliflower and chickpeas. Sprinkle with a little extra smoked paprika, and serve.
Tips!
- If using dried chickpeas, soak 1 cup (250 mL) in 3 cups (750 mL) water for 8 hours or overnight. Drain. Place in large stockpot and cover with 3 cups (750 mL) fresh water. Bring to a boil, reduce heat, and simmer for 45 minutes. Add a generous sprinkle of salt and continue to simmer until chickpeas are tender. Drain and rinse.
- Save the aquafaba liquid drained from canned chickpeas. It can be whipped up and used in many different recipes just like dairy whipped cream.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
