My daughter just said to me: “This is the best soup you’ve ever made.” You wouldn’t think that comment would be about a soup that doesn’t have much in it but cauliflower and chick peas. But, I have to admit, it really is great. It’s super creamy, simple, and fresh tasting.
Cut up a head of cauliflower. Cauliflower has the highest Vitamin C content of any vegetable, it is high in fiber, and it has no fat.
Cook the cauliflower with some onion, garlic, spices and water. I added some Chinese roots here and let them infuse into the soup. I used huang qi, dang shen and shan yao — all good for tonifying qi and boosting energy.
Blend it up, making sure to remove any whole herbs you may have added. (When you blend hot liquids, always put a clean dish towel on the top and hold it tight, so that the steam can escape and you don’t burn yourself.)
Put the soup back into the pot and add the chick peas. Chickpeas are chock full of protein, iron, and fiber and they keep your blood sugar level where it should be.
Cook for a little longer, and that’s it!
Serve with whole grain garlic toast or whole grain crackers, and garnish with a drizzle of white truffle oil.
Cauliflower And Chick Pea Soup
(serves 8 – 10)
2 Tbs extra virgin olive oil
2 medium yellow onions, roughly chopped
1 head cauliflower, roughly chopped
sea salt and freshly ground black pepper
1 tsp hot red pepper flakes
3 garlic cloves, sliced
2 16 oz cans chickpeas, drained and rinsed
white truffle oil, to drizzle on soup
whole-grain garlic toast or crackers (optional)
Heat oil in a large soup pot over medium heat. Add onion and cook, stirring, for 3 minutes. Add garlic, red pepper flakes and salt and pepper to taste. Stir 1 minute. Add cauliflower and 2 tsp of salt and stir 5 minutes. Add 6 cups hot water. Bring to a boil, reduce heat, and simmer 40 minutes.
Pour the soup, in 3 batches, into blender, and blend until very smooth. Make sure you cover the blender with a clean dish towel — holding it tightly around the top — so you don’t burn yourself. Pour blended soup back into the pot and add the chick peas. Simmer 15 minutes. Taste the soup, and adjust the seasoning as necessary.
Ladle into shallow bowls and drizzle with truffle oil. Serve with garlic toast or crackers.