Chickpea, Cauliflower & Turmeric Soup

Cauliflower and chickpeas create a thick and delicious base for this soup, which doesn't require any dairy to make it creamy. 

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Ingredients:

• 1 head of cauliflower roasted
• 1 can (14 oz./400g) of chickpeas drained
• 5 cloves of garlic
• 1 yellow onion
• 1 quart/ just under 1 liter of stock (chicken or veg)
• 1/2 tsp paprika
• 1 tsp cumin
• 1/2 tbsp turmeric
• Salt & Pepper
• 4 tbsp olive oil

Directions:

• Chop the cauliflower into small pieces and arrange on a tray. Sprinkle with salt, pepper and olive oil. Roast in the oven at 200°C/400°F for 25 minutes, stir occasionally. 
• Chop the onion and cook it in a large pot over medium heat. Add approximately 2 tbsp of olive oil to the pan. 
• Chop the garlic and add this to the pan. Drain the chickpeas and add those into the pot. Add the cauliflower once it is roasted. 
• Pour in the stock and spices. Cover the pan and let simmer for 15 minutes. 
• Turn off the heat and use the hand blender to puree the soup. 

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