Ingredients
- 2 garlic cloves, smashed
- 1 brown onion, finely chopped
- 10cm knob turmeric, fresh, grated or 1 teaspoon ground turmeric
- 2 tbsp extra virgin olive oil or ghee
- 1 small cauliflower, finely chopped
- 750ml (3 cups) vegetable stock or water (see notes)
- 400g tin chickpeas, rinsed and drained
- 125ml (1/2 cup) coconut milk or oat milk
- sea salt, to taste
- white pepper, to taste
Serves/Makes: 4
Method
Cook garlic, onion and turmeric with the olive oil on a low heat for 5 minutes. Add the cauliflower and water then partially cover the pot and simmer for 10 minutes until cauliflower is tender.
Smash the soup using a potato masher until cauliflower is broken up. Add the chickpeas and coconut milk then season to taste. Add extra water if required. Serve and enjoy.
Recipe Notes
Add 2 tablespoons nutritional yeast to boost flavour and protein.
