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Roasted Cauliflower and Chickpea Soup
Ingredients
  • subheading: 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
  • ½ tsp. salt
  • ⅛ tsp. paprika
  • 2 medium Yukon gold potatoes, peeled and cubed (about 2 ½ cups total)
  • ¼ tsp. black pepper
  • 4 cups vegetable broth
  • 1 cup water
  • ½ cup heavy cream
  • subheading: For Garnish:
  • Reserved roasted cauliflower mix
  • Red pepper flakes
  • Fresh thyme leaves
  • Heavy cream
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