Curried Cauliflower and Ginger Soup

Ingredients

• •1 head cauliflower
• •1 medium onion
• •4 tbsp ginger
• •3 tbsp butter
• •3 tbsp garam masala
• •½ tsp cinnamon
• •1 tsp cumin
• •⅛ tsp chili flakes
• •1 pinch cloves
• •2½ cups chicken broth
• •1 cup milk
• •salt and pepper
• •canned chickpeas (one 15-ounce can), drained and rinsed

Method

Adapted from foodista.com

1. 1Roast the drained chickpeas on a rimmed baking sheet at 400F until golden and crisp, 20 to 25 minutes.
2. 2Melt butter in a medium-sized dutch oven over medium-high heat.
3. 3Add onions and ginger and sauté until the onion is translucent.
4. 4Pour in the spices and sauté until fragrant.
5. 5Next, place the cauliflower in the pot.
6. 6Add the chicken stock.
7. 7Bring to a boil.
8. 8Reduce the heat.
9. 9Leave to simmer for 15 minuets or until the cauliflower is tender.
10. 10Remove from heat and puree using an immersion blender.
11. 11Return to heat.
12. 12Add milk.
13. 13Simmer until heated through.
14. 14Taste and season accordingly with salt and pepper.
15. 15Serve with crushed roasted chickpeas.