Golden Cauliflower Soup
Most weeks we have at least one soup night.
I’m sure everyone’s familiar.
You’re too tired or done with the day to cook, but also don’t want takeout or something junky - so you throw on a bucket of pre-made soup from the store, stuff it full of pita chips (oh, that’s just us?) and gobble it down while mindlessly watching something on tv.
But we’re trying to make a few changes around here, and one of those is making a fast and easy soup from scratch instead.
So I give you Golden Cauliflower Soup with Crispy Chickpeas & Roasted Brussels Sprouts.
Inspired by a recipe from @earthyandy’s Plant Over Processed book, this has now become one of our go-tos.
Easy, fast and delicious, I guarantee once you try this warm bowl of sunshine, it’ll be on your regular rotation, too.
here’s what you’ll need
brussels sprouts, trimmed and halved
1 can garbanzo beans (chickpeas), drained and rinsed
1 shallot, diced
2 cloves garlic, minced
3 cups frozen cauliflower rice
2 cans coconut milk
lemon
3 tbsp turmeric
2 tsp cayenne pepper
1 tsp cumin
Sriracha
extra virgin olive oil
salt
pepper
here’s what you’ll need to do
Preheat oven to 400 degrees.
Place trimmed and halved brussels sprouts on a sheet tray.
Drizzle with extra virgin olive oil and sprinkle with salt and pepper.
Toss to combine.
Place rinsed and dried garbanzo beans on a separate sheet tray.
Drizzle with extra virgin olive oil and sprinkle with about 1 tbsp turmeric, 1 tsp cayenne pepper, 1 tsp cumin, and a pinch of salt and pepper.
Toss to combine.
Place both sheet trays in the oven and bake for 20 to 30 minutes, or until your brussels are nice and roasty, and your garbanzo beans are golden and crisp.
Don’t forget to toss and turn them halfway through the cook.
Meanwhile, heat a drizzle of olive oil in a deep-sided pot over medium heat.
Add shallot and garlic to the pot and saute for about a minute before adding cauliflower rice, 1 tsp cayenne, and 2 tbsp turmeric.
Cook, stirring occasionally, for 5 to 10 minutes, or until everything begins to soften and become fragrant.
Add 1 can coconut milk and a generous pinch of salt.
Stir to incorporate.
Simmer for another 10 minutes, or until coconut milk is incorporated and cauliflower is fully softened.
Remove the pot from heat and use an immersion blender to blend until creamy.
Carefully, the soup will be hot.
Return pot to the stove and add another can of coconut milk, the juice of one lemon, a generous pinch of salt and pepper, and simmer over medium heat until warmed through.
Serve garnished with Sriracha, crispy garbanzo beans and roasted brussels sprouts.
YUM.