Roasted Cauliflower & Chickpea Soup.

There are so many things I love about social media, and I’m adding this soup to my list.

It’s freezing here in Atlanta and I’m colder than I’ve ever been {literally, the low today is 7 degrees …} so I took to Pinterest to find a warm, hearty vegetable soup recipe. I tend to fill my food-related boards with moody pins of beautifully shot food instead of dishes I might actually make one day. Lucky for me, I stumbled upon this delicious recipe for Roasted Cauliflower & Chickpea Soup from Fork & Flower, a lovely blog from Switzerland that I am loving equally as much as the soup!

Thanks to my New Year resolutions, I edited the recipe just a tad in the making. You can click over to see the original recipe here, I replaced the heavy cream with a splash of 2% milk and you can leave out the potato as the cauliflower is hearty enough and provides a great texture alone. I also heavied up on the garlic, personal preference.

And, after taste testing before I hit puree, I will be making the roasted cauliflower & chickpeas as a side dish {or meal!} again soon.

I’m an old soul based in Atlanta, GA and mom of 3 with a deep love of all things from the past with a story to tell, on a mission to keep heirlooms around for another generation - whether it be a tradition, splattered family recipe, or historic home.

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