I was just sitting at work eating soup leftovers from the weekend and it occurred to me that I have never posted the recipe for this favourite soup of mine. I can’t remember where the concept for it came from, but I’ve tweaked and renamed it as my own:
Triple-C Soup Ingredients
2 cups dried chickpeas
1 head cauliflower
1 garlic bulb
4-5 cups chicken or veggie stock
2 tablespoons curry powder
salt/pepper to taste
- Soak the chickpeas (overnight or quick soak). Drain the water, rinse and refill Cook them until they are soft enough to eat, but not mushy.
- Cut the cauliflower into bite-sized pieces, put in the pot with chickpeas and add the garlic and stock. You want things to be just covered with liquid, so add water if you need to. Add salt at this point if your stock isn’t salted.
- Cook until cauliflower is soft. Puree soup with handblender until it is mostly smooth or whatever your preference is. Add curry powder and blend in.
Voila! A nourishing, simple soup. This really does rely on the quality of stock to be truly excellent – so don’t skimp and go with bouillon cubes.
(vegan option, clean-eating, vegetarian)