Roasted Cauliflower Soup with Crunchy Chickpeas | IGA Recipes

Ingredients

• 1 whole cauliflower
• 1 leek, sliced
• 1 small onion, cut into wedges
• 2 celery sticks
• 4 cups vegetable stock
• 400 g canned chickpeas
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• If you don't have chickpeas on hand, just reserve a few roasted cauliflowers florets for the topping for added texture to your soup.