Holiday Recipe: Cauliflower and Chickpea Soup

In Connecticut, I've seen Thanksgiving and Christmas days from 10 degrees to 70— but no matter the temperature, I still crave the soul warming cuisine this time of year offers. Whether you are serving a large feast or hosting an intimate gathering, this recipe is great to serve as your next starter. And, it is so light, it would be perfect as an appetizer shooter for your festivities.

Cauliflower & Chickpea Soup

Ingredients:

1 tsp ground ginger

1 tsp curry powder

1/2 tsp ground rubbed sage

1/2 tsp ground cumin

1/2 tsp ground coriander

1/8 tsp smoked paprika

1/8 tsp turmeric

1/8 tsp ground black pepper

1 tsp truffle salt

5 large peeled garlic cloves

1 lg. peeled carrot, cut in 6 even pieces

1 head cauliflower, separated into large florets

1 15 oz. canned chickpeas (garbanzo), drained, rinsed and patted dry

1 med. chopped yellow onion

2 med. peeled russet potatoes, small dice

64 oz (2 boxes) vegetable stock

Directions:

In a 400(f) degree oven, roast cauliflower florets, chickpeas and carrots with a small amount of olive oil (or canola oil) for 20 minutes. No need to salt at this point (trust me).

Meanwhile, in a large dutch oven (5 -6 quart), pour approx. 2 tbsp. canola oil/olive oil over medium heat, add diced onions and cook until just about transparent, then add whole garlic and diced potatoes and about 20 grinds of sea salt (medium setting). Cook for 5 – 7 minutes, stirring frequently. You will start to develop some amazing brown bits on the bottom of the pan. As long as it doesn’t turn mahogany or black, you are fine.

Now, add in the roasted veggies, all your other seasonings (except the truffle salt) and all the stock and bring to a boil. Stir baby! The stock will help lift those brown flavor bits for you as you stir and scrape. Once at a boil, add the truffle salt, stir and reduce to a simmer, cover and cook for 20 minutes.

In batches, ladle soup into a blender and blend until creamy smooth and serve. Don’t want to keep it vegan? Add a dollop of plain yogurt or some crispy bacon or pancetta and truffle oil. Oooh, how about pan roasting some chickpeas with fresh rosemary and mushrooms!

This earthy-warm soup is ideal for the holidays and the cooler weather – thanks to those spices. I would even say that this soup would be great as a “gravy” for your side dishes. You could simply thicken the soup with some heavy cream. But if you want to keep it vegan, add a cornstarch slurry during the simmer.