Print Recipe
NATALIE'S CREAMY CAULIFLOWER SOUP
Prep Time 10 minutes
Cook Time 20-25 minutes
Passive Time 35 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 20-25 minutes
Passive Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. While that is tenderizing, place baking sheet in oven and set timer for 15 minutes.
  4. Next, stir in roughly chopped cauliflower and bay leaf into soup. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Serve finished soup immediately, garnished with roasted chickpeas, garlic and fresh thyme, if desired.

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Today on the blog I’m sharing my very first recipe I ever created and what brought me to the discovery of cooking simple, healthy, delicious, feel-good meals! It’s time to get COZY up in here! I think you’re going to love it. (more…)