Caulflower Chickpea Soup
Cauliflower chickpea soup blended with lemon and tahini and seasoned with za'atar. Finished with herb oil and crispy chickpeas. Dairy-free, plant-based.
Ingredients
- 1 lemon
- 1½ cups fresh parsley, loosely packed
- ½ cup fresh dill, loosely packed
- ½ tsp Kosher salt, plus more for seasoning
- ⅓ cup olive oil, plus 2 tbsp
- 2 (15 oz) cans chickpeas
- 2 tsp Za'atar seasoning blend
- 3 lb cauliflower (about 2 small heads)
- 2 cups chopped onion
- 2 cloves garlic
- 6 cups vegetable stock or chicken stock
- ¼ cup tahini
Instructions
- Heat oven to 425°F.
- Zest and juice the lemon, reserving 1 tbsp of zest and ¼ cup of juice.
- In a food processor, blend the herbs, lemon zest, ½ tsp kosher salt, and ⅓ cup olive oil until finely chopped. Adjust seasoning and set aside for topping.
- Drain and rinse two cans of chickpeas, reserving 2 cups. Toss the rest with 1 tablespoon of olive oil, ½ teaspoon of za’atar, and a pinch of salt. Roast on a prepared baking sheet for 15 minutes, until browned and popping. Set aside for topping.
- Core the cauliflower and remove the outside leaves. Cut the cauliflower into medium florets until you have around 12 cups.
- In a large stockpot, heat the remaining tablespoon of olive oil over medium, add the onions with a pinch of salt, and cook until soft, about 5 minutes. Stir in garlic and cook another minute until fragrant.
- Add the cauliflower, reserved two cups of chickpeas and remaining 1½ teaspoons of za’atar seasoning. Pour in enough chicken stock to just barely cover the cauliflower, reserving extra to adjust consistency later.
- Cover, bring to a simmer, then reduce heat and cook for 10–15 minutes until the cauliflower falls apart. Stir in the tahini and ¼ cup of lemon juice.
- Puree until smooth using a high-powered standard blender or immersion blender, adjusting thickness with extra stock as needed. Season with salt to taste.
- Serve topped with herb oil and roasted chickpeas.