Curried Cauliflower and Chickpea Soup

Name: Curried Cauliflower and Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 onion, thinly sliced; 1 tbsp fresh ginger, chopped; 2 tbsp (30 ml) clarified butter or olive oil; 2 garlic cloves, finely chopped; 2 tsp garam masala; 2 tsp curry powder; 1/2 tsp (2.5 ml) sambal oelek; 4 cups (1 litre) chicken broth; 2 cans (14 oz/398 ml) chickpeas, rinsed and drained; 2 potatoes, peeled and diced; 1 small white or cheddar cauliflower, cut into florets (4 cups, approximately); 1 can (14 oz/398 ml) coconut milk; 1/2 cup (20 g) fresh cilantro, finely chopped; 1 lime, cut into wedges

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Preparation 15 MIN

Cooking 30 MIN
Servings 4

Ingredients
Preparation

Ingredients

1 onion, thinly sliced
1 tbsp fresh ginger, chopped
2 tbsp (30 ml) clarified butter or olive oil
2 garlic cloves, finely chopped
2 tsp garam masala
2 tsp curry powder
1/2 tsp (2.5 ml) sambal oelek
4 cups (1 litre) chicken broth
2 cans (14 oz/398 ml) chickpeas, rinsed and drained
2 potatoes, peeled and diced
1 small white or cheddar cauliflower, cut into florets (4 cups, approximately)
1 can (14 oz/398 ml) coconut milk
1/2 cup (20 g) fresh cilantro, finely chopped
1 lime, cut into wedges

Preparation

In a large pot, brown the onion with the ginger in the butter. Add the garlic, spices and sambal oelek. Cook for 1 minute while stirring.
Add the broth, chickpeas and potatoes and bring to boil. Season with salt and pepper. Cover and simmer for 15 minutes. Add the cauliflower and coconut milk. Bring to a boil and simmer for 5 minutes or until the vegetables are tender. Stir in the cilantro. Adjust the seasoning.
Ladle the soup into bowls. Serve with a lime wedge in each bowl, to be squeezed right before tasting the soup. Serve with naan bread croutons, if desired.