Cauliflower and chickpea soup

Name: Cauliflower and chickpea soup
Cook time: 1 h
Total time: 1 h
Yield: Serves 4–6
Ingredients: 3 tbsp tahini; 1.3 litres/2¼ pints/5½ cups vegetable stock; flaked sea salt and freshly ground black pepper; flaked sea salt and freshly ground black pepper; crusty bread, to serve; 1 large cauliflower, cut into bite-sized florets and the stalk into chunks; 1 large cauliflower, cut into bite-sized florets and the stalk into chunks; 1 large cauliflower, cut into bite-sized florets and the stalk into chunks; 6 cloves garlic, peeled; 1 tsp cumin seeds; ½ tsp ground coriander; 5 tbsp olive oil; 1 × 400 g/14 oz tin chickpeas, drained; 250 g/9 oz white potatoes, peeled and diced

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

I’ve taken the basic flavours used to make the much-loved hummus into a soup along with oh-so-trendy cauliflower (who knew cauliflower had so many uses?). The end result is a very well-balanced, creamy soup that tastes fantastic, and furthermore, it’s totally suitable for numerous dietary requirements. Simplicity at its best.

Ingredients

1 large cauliflower, cut into bite-sized florets and the stalk into chunks
6 cloves garlic, peeled
1

Method

Heat the oven to 180°C/160°C fan/350°F/gas 4.

Put the cauliflower florets in a roasting tray. Add the garlic, cumin, coriander and 4 tablespoons of the olive oil. Season with salt and pepper and toss together until the cauliflower is coated in the spices. Roast in the oven for 40 minutes turning every so often until the cauliflower is tender and becoming golden.

Meanwhile, h