Roasted Cauliflower Soup with Chickpeas
Roasted Cauliflower Soup with Chickpeas is creamy, healthier, and packed with a ton of flavor! Ready in 30 minutes!
Ingredients
  • 2 lbs Great Value Frozen Cauliflower,thawed
  • 1medium onion, roughly chopped
  • 5 garlic cloves, whole not peeled
  • 15oz can chickpeas, drained
  • 2tbsp olive oil
  • 1tsp salt
  • 1/2tsp pepper
  • 2tsp paprika
  • 6cups vegetable stock
  • MorningStar Farms® Grillers® Crumbles™
  • MorningStar Farms® Meal Starters® Chik’n Strips
  • parsley, optional (to garnish)
Instructions
  1. Preheat oven to 400 degrees. Place the cauliflower, onion, garlic, and chickpeas on a large baking sheet. Add the olive oil, salt, pepper, and paprika and toss to combine. Bake for 15-20 minutes or until lightly golden brown. Remove the chickpeas and set aside. Peel the garlic cloves once they are cool and place the vegetables into a large pot. Add the vegetable stock to the pot and allow the soup to come to a boil over medium heat. Remove from heat and blend the soup together using an immersion blender. Season with additional salt and pepper. Serve
  2. Preheat oven to 400 degrees.
  3. Place the cauliflower, onion, garlic, and chickpeas on a large baking sheet. Add the olive oil, salt, pepper, and paprika and toss to combine. Bake for 15-20 minutes or until lightly golden brown.
  4. Remove the chickpeas and set aside.
  5. Peel the garlic cloves once they are cool and place the vegetables into a large pot.
  6. Add the vegetable stock to the pot and allow the soup to come to a boil over medium heat. Remove from heat and blend the soup together using an immersion blender.
  7. Remove from heat and blend the soup together using an immersion blender.
  8. Season with additional salt and pepper.
  9. Serve in a bowl with the roasted chickpeas and the Grillers Crumbles or Chik’n Strips on top. Garnish with parsley.