Prep Time | 10 minutes |
Cook Time | 20-25 minutes |
Passive Time | 35 minutes |
Servings |
servings
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Ingredients
- 1 heaping tablespoon unrefined coconut oil
- 1 large vidalia or sweet onion diced
- 2 carrots peeled and chopped
- 2 celery stalks diced
- 1/4 cup gluten-free flour or spelt flour
- 4 cups vegetable broth NO SALT
- 1 cup non-dairy unsweetened milk *I like to use So Delicious unsweetened coconut* can substitute for milk of choice
- 1 head of cauliflower roughly chopped
- 1 bay leaf fresh if possible
- sea salt & pepper to taste
- 1 can garbanzo beans (chickpeas) rinsed and towel dried *optional (for garnish)
- 1 teaspoon extra virgin olive oil or @chosen foods extra virgin olive oil spray
- sprinkle cumin/paprika/sea salt & pepper
- fresh thyme *optional (for garnish)
- 1 bulb of garlic slice off end to expose garlic cloves *optional (for garnish)
Ingredients
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Instructions
- Preheat oven to 400 degrees F. Place towel dried chickpeas and entire exposed garlic clove on a parchment lined large baking sheet. Spray with @chosenfoods extra virgin olive oil or drizzle 1 teaspoon of oil over both chickpeas and garlic. Sprinkle cumin, paprika, sea salt & pepper, to taste.
- Melt Coconut oil in a large stockpot over medium heat. Add garlic, onion, carrots, and celery. Cook, stirring occasionally until tender, about 3-4 minutes.
- While that is tenderizing, place baking sheet in oven and set timer for 15 minutes.
- Next, stir in roughly chopped cauliflower and bay leaf into soup. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
- Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. Add a little more flour if you would like the soup to be thicker consistency (more chowder like). Take off heat and leave lid on to soak in all of the flavours.
- When your timer beeps for the chickpeas, take the baking sheet out of oven, roll chickpeas around and place them back in for another 10-12 minutes keeping an eye on them so they don't burn.
- Serve finished soup immediately, garnished with roasted chickpeas, garlic and fresh thyme, if desired.