Roasted Cauliflower & Chickpea Soup


1 Cauliflower head, cut into florets

1 can chickpeas

4 garlic cloves, whole

3 Tbsp olive oil

1.5tsp cumin

0.5tsp paprika

1 white sweet potato, peeled and diced

4 cups vegetable stock

0.5 cup water

1tsp died thyme

1 cup full cream milk



  1. Preheat the oven to 180˚C
  2. Toss the cauliflower florets, chickpeas and garlic with 2 Tbsp olive oil, the paprika and cumin in a large roasting tray.
  3. Roast for about 30-40minutes, until cauliflower is tender.
  4. While the cauliflower is roasting, heat remaining olive oil in a large saucepan and sauté the sweet potato for a few minutes before adding the water and stock. Allow to simmer for about 30minutes until the sweet potato is very tender.
  5. Add the thyme and milk to the saucepan as well as the roasting tray content- reserve 1 cauliflower floret and a few chickpeas for presentation.
  6. Puree the soup using a stick blender or liquidizer and reheat in saucepan if necessary. You may add a bit more water or milk to achieve desired consistency.
  7. Dish soup in bowls and top with a dusting of paprika, a few slices of cauliflower and a few chickpeas.