Roasted cauliflower soup


SERVES: 4 | TIME: 45 mins. | SKILL SET: Easy


  • 1 head of cauliflower (approx. 4 cups of florets)
  • 1 can of chickpeas (drained and rinsed)
  • 5 cloves of garlic (peeled)
  • 2 medium potatoes (peeled and cubed)
  • 1 container of vegetable broth (or 4 cups)
  • 1/2 cup of milk
  • Red pepper chilli flakes 
  • 4 tablespoon olive oil 
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon Paprika 
  • Fresh Thyme


Preheat the oven to 400 degrees F.

Toss the cauliflower florets, rinsed chickpeas and cloves of garlic in about 3 TBSP olive oil, and Paprika. Spread out on a cookie sheet and place in the oven for 30 minutes. Stir/turn every so often. 

In the meantime, heat the remaining 1 TBSP olive oil in a large pot over medium heat. Add potatoes and pepper. Cook for a couple of minutes then add vegetable broth and brig mixture to a boil. Once boiling, turn down the heat and let simmer for about 15 minutes or until potatoes are soft. 

When the 30 minute roasting time is up, add the cauliflower, chickpeas and garlic to the pot. Remember to set aside about one third of the roasted cauliflower mixture for garnish. 

Once everything is nice and soft in the pot, use a blender or immersion blender to bring everything to a puree. Add in milk and salt and pepper to taste. 

Serve with in a bowl and garnish with cauliflower and chickpea mixture on top with a shake of red pepper chilli flakes and fresh Thyme. Serve with a side of garlic bread and enjoy!