Cauliflower Chick Pea Soup

By mariannefeldman

http://betterbaking.com/viewRecipe.php?recipe_id=2438

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

Preparation

Step 1

(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com
August Moon Cauliflower Chick Pea Soup

One of my personal favorite soups from my cookbook, When Bakers Cook (Marcy Goldman, www.RiverHeartPress.com on Amazon and Kindle in print and ebook). Nothing is as satisfying as the simple flavors of garden fresh cauliflower, a hefty offering of sweet paprika and some protein-packed chick peas. The trick of semi-pureeing the soup results in a soup that is staying and hearty but not a homogeneous glop. Ancho spice is a sweet pepper – not as hot as chilli and somewhat smoky and sweet (it's optional but it's terrific. I purchase mine at www.TheSpiceHouse.com)

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