1 lb cauliflower, cut into 1-inch florets (about 3 cups)
2 large carrots, diced
1 small yellow onion, diced
1 tbsp olive oil
1 tsp sea salt, divided + additional to taste
4 unbleached chai rooibos tea bags, divided
1 15-oz BPA-free can unsalted chickpeas, drained and rinsed, divided
1 tbsp fresh lemon juice + additional to taste
Preheat oven to 425°F. Line a large baking sheet with parchment paper and mist with cooking spray. In a large bowl, combine cauliflower, carrots, onion, oil, ½ tsp salt and leaves from 2 tea bags. Spread mixture in a single layer on prepared baking sheet. Roast for 20 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
Steep remaining 2 tea bags in 2 cups boiling water for 10 minutes. Squeeze tea bags to extract as much liquid as possible.
To a blender, transfer about half of roasted vegetables with half of chickpeas, brewed tea, lemon juice and remaining ½ tsp salt; purée on high until smooth. Transfer to a medium saucepan and stir in remaining half of roasted vegetables and half of chickpeas. Stir over medium heat until vegetables are hot. Adjust seasoning to taste with additional lemon juice and salt.
Few things can instantly warm you up on a cool day like a comforting bowl of soup. Forget sodium-filled canned varieties and put together our spiced cauliflower soup, enlivened with turmeric, cardamom and saffron, with only 15 minutes of hands-on work.
Ground sumac berries and tahini paste, both staples in Middle Eastern cuisine, are the secret ingredients that bring a splash of unexpected flavor to this creamy soup. To make it extra fancy, try using purple or orange cauliflower for the crispy cauliflower topping.
Keep your family far from boredom by changing up our curried soup each time you make it. Try stirring in 1 cup of cooked quinoa or brown rice, 8 ounces of cooked and shredded chicken (skinless, of course) or 8 ounces of cubed firm tofu.
Hearty, nourishing chickpeas make this a soup that’s satisfying enough for a meal. The earthy flavors of the spices are reminiscent of a Middle Eastern dish and are brightened up with lemon juice and an optional topping of mixed herbs.