Serves - 6.
Ingredients:
1 large head of cauliflower - cut into florets
1 can of chickpeas - drained
5 cloves of garlic - peeled
1 tsp cumin
1 tsp salt
1 tsp paprika
4 tbsp olive oil
2 large potatoes - peeled and cubed
1 tsp pepper
4 cups vegetable broth
1 can coconut cream
toppings: red chili flakes, fresh thyme, olive oil, coconut cream, almond flakes
Instructions:
Preheat oven to 200 C
In a small bowl mix cumin, salt, paprika and olive oil together.
Toss cauliflower, chickpeas and garlic onto a large baking tray, covered with a baking sheet.
Pour over the spices and use your hand to spread the spices all over the vegetables.
Roast for 30 minutes, stirring once half way.
Remove and set aside.
Meanwhile, heat 1 tbsp of olive oil in a large pot over medium heat.
Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring.
Add the vegetable broth and bring to boil.
Adjust to simmer and cook, uncovered, until the potatoes are soft (15-20minutes).
Add 3/4 of the roasted vegetables to the pot, leaving 1/4 for toppings.
Use a a hand blender to blend everything together.
Add the coconut cream and let simmer for a few minutes. If you prefer a thicker consistency, add flour.
Pour into your favorite bowl, top with roasted chickpeas, cauliflower and some pepper enjoy!
Nutritional Information: ( per serving )
Total Fat 13.7g
Total Carbohydrates 23.9g
Total Protein 7.7g
Total Calories 242