Vegan Roasted Cauliflower, Parsnip and Chickpea Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- extra virgin olive oil
- thyme
- salt and pepper (to taste)
- 2 cloves garlic (minced)
- coconut milk
- 1 1/2 tsp cumin
- 1/2 onion (minced)
- 3 tbsp extra virgin olive oil (divided)
- 1 head cauliflower (cut into small pieces)
- 1 can chickpeas (drained rinsed and dried really well)
- 6 parsnips (peeled and diced)
- 1 1/2 tsp herbs de provence
- 5 sprigs thyme (leaves only)
- 1 l vegetable broth
- 1 can lite coconut milk
- Carbohydrate 0.313385625 g
- Cholesterol 0 mg
- Fat 2.4580475 g
- Fiber 0.06446875 g
- Protein 0.147151875 g
- Saturated Fat 0.89834025 g
- Serving Size 1 1 -6 people (8g)
- Sodium 39.9451875 mg
- Sugar 0.248916875 g
- Trans Fat 0.1040404375 g
- Calories 23 calories
Preheat oven to 450 F. Place the cauliflower on one baking sheet with a tablespoon of oil. Place the chickpeas on another baking sheet with a tablespoon of oil. Roast both until super crispy and caramelized, about 30 minutes for the cauliflower and 40-45 minutes for the chickpeas. Season generously with salt and pepper and set aside about 1/2 cup of each for garnish. Meanwhile, add the last tablespoon of oil to a large pot along with the onion. Saute until soft, about 5 minutes. Add in the garlic and saute for another 30 seconds. Add the parsnips, cumin, herbs de province, thyme leaves and broth and bring to a boil. Reduce to a simmer and put the lid on the pot. Simmer for about 20 minutes, then add in the cauliflower and chickpeas (minus the 1/2 cup each). Cook for another 5 minutes until everything is very soft. Using a hand blender, puree until smooth. Add the coconut milk and puree again to incorporate. Season with salt and pepper, to taste. To serve, add a swirl of coconut milk and olive oil. Top with the cauliflower and chickpeas and some fresh thyme leaves. Enjoy!
