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5 from 1 vote
Chickpeas and cauliflower soup
  • 1 can 15.5 oz chickpeas no added salt 500 g
  • 1 small cauliflower
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 garlic clove
  • 1 to mato
  • 1 carrot
  • 1 celery stalk
  • 1/2 onion
  • 1 rosemary stalk
  • 2 bay leaves
  • 1 Tbsp Parmesan cheese for each person
  1. wash the cauliflower and cut the florets. Cut the vegetables in pieces.
  2. Fill 3/4 of a medium pot with water. Add the cauliflower, the onion, celery, carrot and tomato.
  3. Place the rosemary, bay leaves and garlic in a cheese cloth, close with some twine.
  4. Add the herbs pouch in the pot too.
  5. Bring the water to boil and cook for 20 min.
  6. Turn the heat off. Remove the herb pouch and add the chickpeas (drained and rinsed under running water).
  7. Using and immersion blender create a nice and smooth puree.
  8. Serve warm with a drizzle of Extra Virgin Olive Oil on top and a teaspoon of grated Parmesan Cheese.