Creamy Roasted Cauliflower Soup
Pareve
Yield 10-12 servings
This is one of the creamiest soups I’ve ever made. Roasting the cauliflower brings out incredible flavors, and the chickpeas add a really thick and creamy texture — as well as protein — to the dish. Top with roasted chickpeas to get a nice textural contrast.

2 (24-ounce) bags frozen cauliflower, defrosted
¼ cup olive oil
1 Tablespoon kosher salt, divided
1 teaspoon black pepper, divided
1 teaspoon paprika
1 teaspoon garlic powder
4 cups vegetable broth
5 cups water
1 (15-ounce) can chickpeas,  rinsed and drained
2 Tablespoons lemon juice
roasted chickpeas, optional, for garnish

1.	 Preheat oven to 425°F. Line a baking sheet with parchment paper.
2.	Add cauliflower, oil, half the salt, half the pepper, paprika, and garlic powder to the baking sheet. Toss to combine. Roast for 60 minutes, stirring halfway though.
3.	Place roasted cauliflower into a large pot. Add broth, water, chickpeas, remaining salt, and remaining pepper. Bring to a boil; reduce heat to medium-low and cook for about 30 minutes, until cauliflower is softened.
4.	 Blend soup with an immersion blender for about 3 minutes, until completely creamy. Stir in lemon juice.
5.	 Top with roasted chickpeas, if using, just before serving.
Plan Ahead This soup freezes well in an airtight container.