Cream of Cauliflower with Chickpeas is a velvety and wholesome soup that marries the delicate flavor of cauliflower with the nuttiness of chickpeas. The cauliflower is simmered until tender and then blended into a smooth, creamy consistency, creating the soup’s luscious base. Chickpeas add a hearty texture and a protein-rich element to the dish. The soup is often seasoned with aromatic herbs and spices, enhancing its savory profile. Cream of Cauliflower with Chickpeas is a comforting and nutritious bowl that brings together the comforting creaminess of cauliflower with the wholesome goodness of chickpeas, offering a delightful and satisfying soup experience.
Warm, comforting, filling, and healthy! This dish features cauliflower and chickpeas with potato, topped with delicious walnuts for some crunch.
Cream of Cauliflower with Chickpeas and Nut Topping
- 1 L Aneto Chicken broth
- 1 potato
- 1 medium cauliflower
- 80 gr chickpeas cooked and drained
- 1 tsp paprika
- 40 gr walnuts chopped
- olive oil
- Prepare all the ingredients.
- Cut the cauliflower into clusters, discard the green leaves, peel the potato into cubes
- In a saucepan add the potato and the Aneto Cicken Broth, bring to a boil for 20 minutes or until the potato is done.
- While sautéing the chickpeas in a pan with olive oil, add the paprika and sauté a few seconds, it should not burn.
- Add the cauliflower to the broth with potato, boil 10 minutes more, remove from heat and blend until a smooth cream is obtained, add the chickpeas and walnuts. Enjoy!