- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 40 mins
- Serves
- 8
Ingredients
- 4 tsp.
- olive oil, divided
- 20 mL
- 1
- onion, diced
- 1
- bag pre-cut leeks
- 250 g
- 2
- cloves garlic, finely chopped
- 8½ cups
- cauliflower florets
- 2 L + 125 mL
- 1
- white potato, peeled and cut into pieces
- 2
- containers chicken broth
- 1.8 L
- ¼ tsp.
- each, salt and pepper
- 1 mL
- ¼ cup
- 15% M.F. cream
- 60 mL
- 3 tbsp.
- fresh chives, snipped
- 45 mL
- 2 tbsp.
- pecans, chopped
- 30 mL
- 3 tbsp.
- roasted chickpeas (see Note)
- 45 mL
Directions
- Step 1
- Heat 15 mL (1 tbsp.) olive oil in a stock pot over medium heat. Sauté the onion, leeks, and garlic until soft, about 5 minutes. Add the cauliflower, potatoes, chicken broth, salt and pepper, and simmer until potatoes are tender, about 25 minutes. Let cool slightly.
- Step 2
- Remove 125 mL (½ cup) of cauliflower and set aside for topping. Fill a blender two-thirds full with soup and purée until smooth. Repeat with remaining soup, return it to pot, and add the cream.
- Step 3
- Coarsely chop reserved cauliflower. Divide soup into 8 bowls, drizzle with olive oil, remaining cauliflower, chopped pecans and roasted chick peas.
Tips
To make your own roasted chickpeas, mix the contents of a can of rinsed, drained and dried chickpeas with 15 ml (1 tbsp.) olive oil, 5 ml (1 tsp.) paprika and 2.5 ml (½ tsp.) each ground cumin, salt and pepper. Spread the chickpeas evenly on a baking sheet and bake for 30 to 40 minutes, stirring halfway through, until golden brown and crisp.
