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Roast Cauliflower & Chickpea Soup


450g Pangkarra Australian Chickpeas
1.25kg cauliflower (about 1 large), cut into small florets (or 3x 400gm Staycrisp Cauliflower Petites) 2 tbsp thyme leaves, plus extra to serve
170ml extra virgin olive oil
2 garlic cloves
750ml chicken stock  (or 2 x 500g The Stock Merchant free range chicken stock)
375ml milk
1 1/2 tbsp sherry vinegar
2 chorizo, thickly sliced (optional)
Finely grated lemon rind (to serve)
Preheat the oven to 200C (400F/gas 6). Divide the cauliflower, chickpeas, garlic, thyme and lemon between two baking trays lined with nonstick paper. Sprinkle with the cumin and salt and pepper, drizzle with the oil and roast for 25-30 minutes or until golden. Place the potato and chicken stock in a large saucepan and bring to the boil over high heat. Simmer for 8 minutes or until the potato is tender. Add half the cauliflower and chickpeas and cook for 1-2 minutes, or until tender. Using a hand-held stick blender, purée until smooth. Divide the soup among bowls and top with the remaining cauliflower and chickpeas. Sprinkle with the sumac and serve with yoghurt. Serves 4 people.
We use The Stock Merchant's Free Range Chicken Stock and StayCrisp Cauliflower Petites for the best results.