Cream of Cauliflower Soup with Curried Chickpea Croutons - alive magazine

Ingredients

• 3 Tbsp (45 mL) extra-virgin olive oil, divided, plus more for serving
• 3 garlic cloves, minced
• 1 head cauliflower, roughly chopped
• 2 cups (500 mL) water
• 2 cups (500 mL) low-sodium vegetable broth
• 1/2 tsp (2 mL) salt, divided
• 1 Tbsp (15 mL) lemon juice
• 2 cups (500 mL) cooked chickpeas
• 1 Tbsp (15 mL) curry powder
• 4 lemon slices, for serving