Roasted Cauliflower Turmeric Soup

Ingredients

• 1 large cauliflower, cut into florets
• 1 onion, quartered
• 4 garlic cloves, unpeeled
• 3 tbsp olive oil
• 2 tsp ground turmeric, 1/2 tsp black pepper
• 4 cups broth
• 1 can (13 oz) light coconut milk
• 1 can (15 oz) chickpeas, roasted for topping
• Juice of 1/2 lemon

Method

1. 1Roast the cauliflower, onion, and garlic with 2 tbsp oil at 425°F for 30 minutes.
2. 2Squeeze the garlic from the skins into a pot with the roasted vegetables.
3. 3Add the turmeric, pepper, broth, and coconut milk. Simmer 10 minutes.
4. 4Blend until silky and finish with lemon.
5. 5Top with crisp roasted chickpeas.