Roasted cauliflower soup with chickpeas and turmeric
A golden soup with roasted cauliflower, chickpeas, spinach, turmeric and pumpkin seeds. Classic version and Thermomix TM6 adaptation.
Classic method
Ingredients
- 960 ml clear vegetable stock
- 850 g cauliflower florets
- 240 g cooked chickpeas, drained
- 160 g carrots
- 150 g brown onion
- 60 g baby spinach
- 15 g fresh coriander (or parsley)
- 30 g toasted pumpkin seeds
- 27 g olive oil
- 5 g ground turmeric (approx. 2 tsp)
- 2 g ground cumin
- 10 g garlic
- Salt and pepper, to taste
- Chilli oil, optional, to serve
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How to make it
- Preheat the oven to 200°C. Toss the cauliflower florets with 13 g oil, the turmeric, cumin, salt and pepper. Roast for 20–25 min, until the edges are golden.
- Meanwhile, heat the remaining 14 g oil in a pot and sweat the onion and carrots for 7–8 min. Add the garlic and cook for 1 min.
- Pour in the vegetable stock and add the chickpeas. Simmer over a low heat for 12–15 min.
- Add the spinach and roasted cauliflower; simmer for another 2–3 min.
- Serve with fresh herbs and pumpkin seeds. For a creamier soup, blend part of the soup separately before adding the cauliflower.
Thermomix adaptation TM6
Same ingredients and quantities. For bulky dishes, work in two batches or finish in a pot. Do not go above the MAX mark on the mixing bowl.
Ingredients
- 960 ml clear vegetable stock
- 850 g cauliflower florets
- 240 g cooked chickpeas, drained
- 160 g carrots
- 150 g brown onion
- 60 g baby spinach
- 15 g fresh coriander (or parsley)
- 30 g toasted pumpkin seeds
- 27 g olive oil
- 5 g ground turmeric (approx. 2 tsp)
- 2 g ground cumin
- 10 g garlic
- Salt and pepper, to taste
- Chilli oil, optional, to serve
How to make it
- Roast the cauliflower in the oven as in the classic method. Make the base in two batches, with half the ingredients in each batch, without going above the MAX mark.
- Put half the onion and carrots in the mixing bowl: 4 sec / speed 5. Add 7 g oil: 7 min / 120°C / speed 1. Add half the garlic: 1 min / 100°C / speed 1.
- Pour in 480 ml vegetable stock and add 120 g chickpeas: 14 min / 100°C / reverse / speed 1.
- Add 30 g spinach: 2 min / 100°C / reverse / speed 1. Transfer to a pot and repeat with the second batch.
- Combine the soup with the roasted cauliflower florets. Serve with the seeds and fresh herbs.
Estimated nutritional values*
Per serving: 1/4 of the dish, including the main ingredients and the side dishes listed as part of the recipe.
- Energy
- approx. 290 kcal
- Protein
- approx. 13 g
- Carbohydrates
- approx. 36 g
- Fat
- approx. 13 g
Approximate estimates recalculated from the quantities and average ingredient values; they may vary with the brand and the meat used. They do not include the optional side dishes, the chilli oil or the salt. They are not the values from the source post.
Source: Adapted by După gust from material by @nutritional (Instagram), based on the images shared. The quantities have been converted to grams, and the TM6 method was adapted separately.
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