I am now experiencing that stereotypical "Oregon weather." A cool and constant misty rain - the type of weather that makes you wanna wear nothing but over-sized flannel shirts, thick woolen socks, and make every type of soup and stew imaginable. I LOVE it.
I have always been a lover of rain. It has to be cool rain though, otherwise you feel like you're going through a sauna and forget about doing your hair because there's not enough willpower or hairspray in the world that can prevent you from looking like a frizzy mess. This is no hot steamy southern rain though, oh no, Pacific Northwest rain is in a league of it's own.
I always felt safe and comforted being surrounded by rain - everything seems better, the coffee seems hotter, the blankets feel cozier, even being at work seemed more tolerable. But what I love doing more than anything on a rainy day is enjoying a warm meal out on our porch, this is such a meal.
This is a pretty versatile soup, I am a self confessed curry addict, so I added some curry and turmeric spices to mine but you could go crazy and add some chopped crispy bacon and shredded smoked gouda on top for added texture and flavor...man, that actually sounds pretty amazing, I definitely am gonna add those next time!
Roasted Cauliflower & Chickpea Soup
original recipe from Floating Kitchen
1 cauliflower head, cut into florets (about 4 cups total)
1 (15 ounce) can chickpeas, rinsed and drained
5 garlic cloves, peeled
1 onion, diced
4 tablespoons extra-virgin olive oil, divided
1/2 tsp. dried thyme
1/4 tsp ground cinnamon
1/2 tsp. salt
1/2 tsp. white pepper
1 tsp. smoked paprika
2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)
4 cups vegetable broth
1 cup milk
1/2 cup heavy cream
Reserved roasted cauliflower mix
Fresh thyme leaves
Note: If you wanna spice things up you could add 1 tsp of curry powder and some crumbled crispy bacon on top!
1.Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower florets, chickpeas and garlic cloves (just leave them whole) with 3 tablespoons of the olive oil and a sprinkle of salt and pepper. Roast in your pre-heated oven for 30 minutes, stirring once half way through. Remove from your oven and set aside. Reserve about 1/2 cup for the garnish.
2.Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onions and cook until they become translucent, then add spices (thyme, cinnamon, salt, pepper, paprika) stir and toast spices for 1-2 min. then add potatoes and cook for an additional 2 minutes, stirring frequently. Add the vegetable broth and the milk and increase the heat to bring the mixture to a boil. Once boiling, turn the heat down to maintain a simmer. Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes. Remove the pot from the heat. Stir in the roasted cauliflower mix.
3.Puree the soup using an immersion blender. Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids. Return the pureed soup to the stovetop and gently re-warm it. Stir in the heavy cream. Season to taste with salt and pepper.
4.To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, fresh thyme leaves and a drizzle of heavy cream, if desired. Enjoy immediately.
Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.