Cauliflower Chick Pea Soup

By KeyIngredient

Ingredients

• 1 medium cauliflower, coarsely chopped (about 6 cups)
• 1/4 cup olive oil
• 1/2 cup water
• 1 medium onion, finely minced
• 3 garlic cloves, finely minced
• 1 medium carrot, finely shredded
• 1 rib celery, finely chopped
• 1/4 cup parsley, finely minced
• Salt, pepper
• 2 tablespoons paprika
• 1 tablespoon smoked paprika
• 1 1/2 teaspoons ancho spice
• 2 tablespoons chicken bouillon liquid concentrate
• 7 cups water
• 2 tablespoons white wine
• Juice of one lemon
• Half 19 ounce can chick peas

Details

Servings 6

Preparation

Step 1

In a large stock pot, over medium heat, saute the cauliflower in the olive oil and water to soften cauliflower, about 15 minutes, adding a bit more water if necessary to allow cauliflower to cook.

Add in onion, garlic, carrot, celery and dust with salt and pepper and stir another 3-5 minutes. Then stir in the sweet paprika, smoked paprika and ancho spice to coat the mixture and toss for a few minutes. Add the chicken bouillon concentrate, water, wine and lemon juice.

Cook over very low heat, 45-55 minutes. Remove half the soup and puree in a food processor. Return to the pot and stir to blend and adjust seasonings. Stir in chick peas and simmer 20-30 minutes.

Serves 6-8