Cauliflower soup with roasted chickpeas
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Cooking tools:
- Immersion blender
- Baking sheet
- Parchment paper
- Oven
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 4 dl coconut milk
- 1 onions
- 2 garlic cloves
- 900 g cauliflower
- 4 sprigs flat-leaf parsley
- 3 tbsp olive oil
- 1 tin chickpeas
- 1 ½ litre vegetable bouillon
- 3 tsp mild curry powder
- 1 tsp salt
- 1 tsp turmeric
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