Cauliflower Turmeric Cream Soup with Crispy Chickpeas
silicon (Si)
Vitamin C
manganese (Mn)
Folate
Fiber
phosphorus (P)
Description
A velvety soup with turmeric and ginger, crispy chickpeas and pumpkin seeds — a warming dinner with a spicy character and a light texture.
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Cauliflower — 250 г
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Onion — 0.5 шт
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Garlic — 1 зубчик
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Ginger (root) — 1 ч.л.
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Coconut milk (beverage, not canned) — 100 мл
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Vegetable broth (prepared, no salt) — 150 мл
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Ground turmeric — 0.5 ч.л.
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Chickpeas, cooked — 60 г
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Olive oil (refined) — 1 ч.л.
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Raw pumpkin seeds — 10 г
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Ground black pepper — 1 щепотка
- Preheat the oven to 200 °C. Pat the chickpeas dry, toss with half the olive oil, salt and a pinch of turmeric and roast for 15–18 minutes until crispy.
- Chop the onion, mince the garlic and ginger and sauté in the remaining oil for 2–3 minutes.
- Add the cauliflower florets and turmeric, cook for a minute, pour in the broth and simmer covered for 12–15 minutes until tender.
- Blend the soup until smooth, stir in the coconut milk and warm through without boiling. Season with pepper.
- Pour into a bowl and top with the crispy chickpeas and pumpkin seeds.
329
54 kcal / 100 g
kcal
14.9 g
2.4 g / 100 g
Protein
39.8 g
6.5 g / 100 g
Carbohydrates
14.5 g
2.4 g / 100 g
Fats
5.4 g
0.9 g / 100 g
Ash
12.8 g
2.1 g / 100 g
Fiber
87.1%
Water
7.0 g
1.1 g / 100 g
Sugars
13.3 g
2.2 g / 100 g
Starch
0.13 g
0.02 g / 100 g
Omega-3
3.18 g
0.52 g / 100 g
Omega-6
3.5 g
0.6 g / 100 g
SFA
