Roasted Cauliflower and Chickpea Soup#healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

Winter isn't going down without a battle. We had another bone chilling week here in Seattle. In any case, this time I was progressively arranged and figured out how to do what's needed harm control to keep my funnels from solidifying. Much obliged goodness! What's more, after the chilly spell we even had a tad of SNOW! Which is an extremely uncommon occasion for the city.

So have you all been viewing the Olympics? I'm completely fixated. I'm stuck to the TV. Be that as it may, when I take a gander at all the competitors out there on the day off ice, it gives ME the chills. That is abnormal, correct? Like, I'm cold by affiliation? I don't have the foggiest idea. It occurs.

This Roasted Cauliflower and Chickpea Soup is the ideal comfortable dish to appreciate while being sluggish on the love seat (and watching other individuals be something contrary to languid!). It's exceptionally generous, sort of nutty and has the perfect measure of flavor. What's more, it tastes extremely rich, despite the fact that there is just a portion of cup of cream in the whole pot. I give it a gold decoration!

The enhancements truly lift this soup from nap qualified to fantastic. So certainly don't skip them. Pureed soups shouldn't generally ever be served bare, as I would like to think.

Ingredients

• For the Soup
• 1 cauliflower head, cut into florets (about 4 cups total)
• 1 (15 ounce) can chickpeas, rinsed and drained
• 5 garlic cloves, peeled
• 4 tablespoons extra-virgin olive oil, divided
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/8 tsp. paprika
• 2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)
• 1/4 tsp. black pepper
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup heavy cream
• For Garnish
• Reserved roasted cauliflower mix
• Red pepper flakes
• Fresh thyme leaves
• Heavy cream

Instructions

1. Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower florets, chickpeas and garlic cloves (just leave them whole) with 3 tablespoons of the olive oil and the cumin, salt and paprika. Roast in your pre-heated oven for 30 minutes, stirring once half way through. Remove from your oven and set aside. Reserve about 1/2 cup for the garnish.
2. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently. Add the vegetable broth and the water and increase the heat to bring the mixture to a boil. Once boiling, turn the heat down to maintain a simmer. Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes. Remove the pot from the heat. Stir in the roasted cauliflower mix.
3. Puree the soup using an immersion blender. Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids. Return the pureed soup to the stovetop and gently re-warm it. Stir in the heavy cream. Season to taste with salt and pepper.
4. To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream, if desired. Enjoy immediately.
5. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

Source : bit.ly/2OlLcei