Roasted Cauliflower and Chickpea Soup

An easy soup made with roasted cauliflower, chickpeas and potatoes. Perfect for winter.

For the Soup:
1 cauliflower head, cut into florets (about 4 cups total)
1 (15 ounce) can chickpeas, rinsed and drained
5 garlic cloves, peeled
4 tablespoons extra-virgin olive oil, divided
1 tsp. ground cumin
1/2 tsp. salt
1/8 tsp. paprika
2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)
1/4 tsp. black pepper
4 cups vegetable broth
1 cup water
1/2 cup heavy cream

For Garnish:
Reserved roasted cauliflower/chickpeas
Red pepper flakes
Fresh thyme leaves

View the full recipe at Floating Kitchen →