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Fair Cape Dairies

1 day ago

Warm, wholesome and healthy yet quietly indulgent, this comforting soup gets its silky finish from Fair Cape Fresh Cream 🙌 Try it at yourself – then save it for those cold winter nights ✨
🧄 INGREDIENTS:
1 cauliflower head, cut into florets (about 4 cups total)
1 can of chickpeas (also known as garbanzo beans), drained
5 garlic cloves, peeled
60 ml (4 Tbsp) Extra Virgin Olive Oil, divided
5 ml (1 tsp) ground cumin
5 ml - 2.5ml (1 and ½ tsp) salt, divided
dash of paprika
10 ml (2 tsp) curry powder
2 medium golden potatoes, peeled and cubed (about 2 ½ cups)
1.25 ml (¼ tsp) black pepper
1L (4 cups) vegetable broth
250 ml (1 cup) water
125 ml (½ cup) Fair Cape Fresh Cream
For garnish: Reserved roasted cauliflower/chickpeas, red pepper flakes, fresh thyme
🍲 METHOD:
1. Pre-heat the oven to 200 C degrees.
2. On a large baking sheet, toss the cauliflower florets, chickpeas, and peeled, whole garlic cloves with 3 tablespoons of the olive oil, cumin, ½ teaspoon salt and paprika.
3. Roast for 30 minutes, stirring halfway through.
4. Remove from oven and set aside, reserving about 1 cup for garnish.
5. In a large pot, heat remaining tablespoon of olive oil and add potatoes and black pepper.
6. Cook for 2-3 minutes, stirring frequently.
7. Add vegetable stock and water, and bring to a boil.
8. Once boiling, reduce heat and simmer for 15-20 minutes until potatoes become very soft.
9. Remove from heat and add cauliflower and chickpea mix, stirring to combine.
10. In two batches (adding 1 teaspoon of curry powder to each batch), puree in blender until silky smooth.
11. Return both batches to your pot and stir in fresh cream and remaining tablespoon of salt.
12. Ladle soup into bowls and top with reserved cauliflower mix, red pepper flakes and thyme leaves.
13. With a spoon, lightly drizzle fresh cream if desired. ... See MoreSee Less