No photo, but very nice soup! This is a thick, creamy, blended soup. We updated the recipe to fry whole spices with the onions before adding the broth and cauliflower which really improved the depth of flavor. This should be possible with ground spices, though you might fry them for a shorter time.
Combination of 2 recipes.
(1) Cauliflower almond soup
(2) Garbanzo cream soup from The New Spanish Table book.
Ingredients:
- 1/2 onion chopped
- 1 small carrot chopped
- 3-5 cloves garlic minced
- 3/4 tsp whole cumin
- 3/4 tsp whole coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp red pepper flakes
- 4 cups broth (we use chicken but could be veg to go totally vegetarian/vegan).
- 1 cauliflower, roughly chopped
- 1 can chickpeas (2 cups cooked)
- 50g slivered almonds, toasted
Saute onion and carrot in ~3T oil 5 min until soft. Add garlic and saute for an addtl minute until fragrant. Add in whole cumin, coriander, red pepper flakes and saute another minute or two until fragrant. Mix in cinnamon. Toss in cauliflower and saute for ~3 minutes.
Pour in the chicken broth, bring to a simmer, reduce heat and simmer on low for 10 minutes partially covered (to help reduce evaporation). Mix in chickpeas and almonds and simmer for another 10 minutes. The cauliflower should be nice and soft now.
Remove from heat and blend until totally smooth (we like our immersion blender, but if using a counter-top, it might be better to let the soup cool for 10 minutes and blend carefully, in batches if needed). Add salt to taste and add water or broth if too thick.
