It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy. Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site! You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.
Here’s what Serena has to say:
I often find that the simplest ingredients make the best soups.
For this recipe, I wanted to use up a head of cauliflower that I had in my fridge so I decided to roast it to enhance its flavors. Chickpeas and celery provided a nutty flavor. And, when blended together, gives the soup a hint of cream even though it only contains vegetables and some dill.
This soup serves dual purposes for adults as well as a nice puree for my baby, who loved it just as much as I do!
Roasted Cauliflower and Chickpea Soup
- 3 cups of water
- 1 head of cauliflower, cut up
- 1 can of chickpeas
- 3 stalks of celery, cut up
- 4 cloves of garlic, minced
- sprinkle of dill (or fresh dill, cut up)
- pinch of salt
- pinch of pepper
- drizzle of olive oil
- Cut up a head of cauliflower and place it on a sheet of aluminum foil.
- Drizzle some olive oil on top and cover. Let cook for 10 minutes.
- As the cauliflower is cooking, boil a pot of water and cut up the garlic and add it to the pot.
- Add in the chickpeas and celery, along with the salt and pepper.
- Turn off the oven and place it in the pot.
- Let cook for about 20 minutes.
- Drain some of the water and blend. Enjoy!