This creamy cauliflower soup is filling, rich, and so incredibly comforting and easy to make. Bonus? It’s also naturally gluten-free and vegan. You won’t miss the milk and cream at all!
Heat the olive oil in a large pot over medium-high heat. Add the onion and sautée for 5 minutes, until soft and translucent, stirring occasionally. Stir in the garlic and continue to sautée for 1 more minute, until fragrant.
Add the chopped cauliflower and thyme and cook for about 3 minutes, stirring often.
Remove the thyme sprigs.
Remove from heat, add salt and pepper to taste and carefully blend until smooth using a blender, a food processor or an immersion blender.
Serve the cauliflower soup in bowls topped with roasted chickpeas and garnished with chopped fresh thyme, a drizzle of extra virgin olive oil, and freshly ground black pepper.
Preheat the oven to 200 degrees C (400 degrees F).
Pat the chickpeas dry with paper towels and place them in a large bowl.
Toss with olive oil, paprika, chili powder, cumin, and salt until evenly coated.
Spread the chickpeas in a single layer on a baking sheet and bake for 20-25 minutes, stirring occasionally to prevent over browning. The chickpeas are done when they are crispy and golden brown.
*Nutrition information is a rough estimate for 1 of 4 servings with all of the recommended ingredients but no toppings / garnishes.
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