CAULIFLOWER & LEEK SOUP WITH CRISPY CHICKPEAS
Emma Galloway
![](https://www.cuisine.co.nz/wp-content/uploads/2018/08/Cuisine-Magazine-Recipe-CauliflowerLeekSoupN-683x1024.jpg)
tags:cauliflower soup, leek soup, chickpeas, crispy, soup
Serves
4 - 6Preparation
20 minsCook
25 minsIngredients
FOR THE CRISPY CHICKPEAS | |
3 cups cooked chickpeas or 2 x 400g tins chickpeas, rinsed and drained well | |
2 tablespoons olive oil | |
½ teaspoon ground coriander | |
½ teaspoon cumin seeds | |
FOR THE SOUP | |
2 tablespoons olive oil, ghee or butter | |
1 large onion, finely diced | |
1 large leek, white part only, finely sliced (reserve green leaves) | |
3 cloves garlic, crushed | |
1 teaspoon ground coriander | |
1 large cauliflower, cut into small chunks (including stalks) | |
1 small potato, peeled and diced | |
1 litre vegetable stock | |
1-2 tablespoons lemon juice |
TEA MATCH
A full-bodied buttery green tea, such as Woojeon from South Korea.
Soup is one of my Mum’s favourite foods and in winter there was always a pot bubbling away on our range. Inspired by Mum’s soup, I’ve added a touch of spice to this velvety cauliflower and leek soup. If using homemade vegetable stock, use raw vegetables, not roasted, to keep the stock light.
Instructions
1. | CRISPY CHICKPEAS |
2. | Preheat the oven to 200°C. |
3. | Put well-drained chickpeas onto an oven tray, drizzle with olive oil, scatter with coriander, cumin and a little salt and pepper and roast for 15-20 minutes, stirring every 5 minutes or so until they are crispy. |
4. | Remove from the oven and set aside to cool (they will crisp up further). |
5. | SOUP |
6. | Leftover chickpeas can be stored in an airtight container in the pantry for 2-3 days, although they do tend to become softer with time. |
7. | Heat the olive oil, ghee or butter in a large saucepan over a medium heat. |
8. | Add the onion and cook for 3-4 minutes, stirring often, until translucent but not coloured. |
9. | Add the leek and garlic and continue to cook for a further 3-4 minutes. |
10. | Add the coriander, give it a good stir, then follow with the chopped cauliflower, potato and vegetable stock. |
11. | Add a good few pinches of salt, cover with a lid and bring to the boil. |
12. | Reduce to a simmer, place the pan lid ajar and cook for 20-25 minutes or until everything is tender. |
13. | While the soup is cooking, wash the reserved green parts of the leek and slice thinly. |
14. | Heat a touch of olive oil in a frying pan and fry gently until tender, about 6-8 minutes. Set aside. |
15. | When the soup is cooked, carefully transfer to a blender (you’ll need to do this in two batches) and blend on high until super smooth. |
16. | Return to a clean saucepan, add the lemon juice, a little white pepper and check to see if more salt is needed. |
17. | Reheat the soup until warm once again. |
18. | Serve bowls of soup topped with a scattering of crispy chickpeas and the tender-cooked leek tops. |
19. | Leftover soup and cooked leek tops can be cooled and stored in the fridge for 3-4 days. |
Recipes & Food Styling & Photography Emma Galloway / Tea Matches Anna Kydd, The Tea Curator
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