Cream of Cauliflower Soup with Curried Chickpea Croutons - alive magazine
Cauliflower turns silky smooth—without any cream in sight—when boiled and blended into cauliflower soup. Spiced, roasted chickpeas add a welcome crunch.
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Cooking tools:
- Oven
- Pot
- Stove
- Blender
- Immersion blender
- Baking sheet
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Ladle
- Soup bowl
- Serving bowl
- Spoon
- Garlic press
- Mixing bowl
- Citrus press
- Pot lid
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
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