I am writing this post while snuggled under a fleece blanket wearing pajama pants and a sweatshirt. The A/C is off for the first time in seven months and I’m half tempted to turn the heat on. I’m binge watching Sex and the City while Cheeto purrs on my lap and I am a happy girl! And I have a warm bowl of this soup in front of me which makes my stomach happy.
Ahhh, soup! You were my enemy when I was young and I never took you seriously as a real meal. I thought you were just something that grownups with no taste buds ate. I just didn’t get you and I’m so sorry for that! I’m all grown up now and I have finally started to appreciate your deliciousness! Sorry it took me so long.
You can enjoy a chilled soup made with sweet cherry tomatoes, you can puree black beans and sweet potato into a smokey bowl of deliciousness, you can roast all the root vegetables and add some perfect winter herbs, and you can make a creamy soup with potatoes, cauliflower and curry powder that you will want to eat all winter long!
Cheers to cold weather and cheers to this soup
- 3 teaspoons olive oil
- 1 large shallot, diced (about ¾ cup)
- 2 cloves garlic, minced
- 5 cups peeled and diced russet potatoes, about 3 large potatoes
- 1 large head of cauliflower cut into florets
- 1½ teaspoon salt
- ¼-1/2 teaspoon black pepper, depending on taste
- 3 teaspoons curry powder
- 6-7 cups vegetable stock
- Fresh parsley leaves for garnish, if desired
- 1 (15) ounce can chickpeas, rinsed and drained
- 2 teaspoons olive oil
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon curry powder
- 1 pinch black pepper
- Heat a large pot over medium heat and add the olive oil, shallot and a pinch of salt. Cook shallot for 3 minutes and then add garlic and cook for another 1 minute. Next add the potatoes, cauliflower and the spices. Stir and cook for 5 minutes. Add the vegetable stock, bring to a boil, reduce to a simmer and simmer until potatoes and cauliflower are fork tender, about 30-40 minutes.
- While soup is cooking pre-heat the oven to 400 degrees Fahrenheit. Dry the chickpeas with a paper towel and place them onto a large sheet pan. Toss with spices and cook for 25-30 minutes. Set aside until soup is finished.
- Once soup is finished cooking let it cool and then blend until creamy. You can either blend in batches in a food processor or blender or use immersion blender. Heat soup before serving.
- Top each bowl of soup with 1 tablespoon chickpeas and a few parsley leaves, if desired.