CARROT CAULIFLOWER CHICKPEA SOUP 

Serves 6 for a small bowl or 4 larger bowls 

Cal between 6 bowls: 265 cal

Cal between 4 bowls: 397 cal

Gluten free : Dairy Free : Vegan 

 

2 tablespoons extra virgin olive oil 

1 large (250g) brown onion, peeled and roughly chopped

3 cloves garlic, peeled and chopped

4 stalks celery, roughly chopped

750g carrots, trimmed and roughly chopped

1 small head (680g) cauliflower, leaves removed and cauliflower cut into florets

1x 400g tin BPA free chickpeas, rinsed and drained or 300g cooked chickpeas 

2 L vegetable stock, salt reduced

½ teaspoon ground cumin 

1 teaspoon smoky paprika

½ teaspoon dried oregano 

 

Heat a large saucepan over medium heat, add olive oil, onion, garlic, celery, and carrot and cook with the lid on for 8-10 minutes, stirring frequently to prevent sticking. Add cauliflower florets, chickpeas, stock and spices, bring to the boil then reduce heat to simmer for 45 minutes or until vegetables are all soft. Blitz in a blender or use a stick blender in the pot and enjoy it.