I love this recipe since it requires minimal prep and an easy clean-up, enjoy!
1 head cauliflower
1 onion, sliced into ¼" rings "
2 tbsp olive oil
1 ½ tsp curry powder
1 tsp kosher salt
3c hot water
2 tsp bouillon Powder
1 cup roasted chickpeas for toping (optional—see notes below for recipe)
1. Preheat oven to 425°F. Add cauliflower, onion, oil, curry powder, and salt to baking pan.
2. Roast vegetables for 25 minutes. Add hot water, bouillon, and 3 cups of roasted cauliflower and onions to your blender.
3. Secure lid and blend until desired consistency is reached.
4. Pour 1-cup soup into each bowl, and top with remainder of roasted vegetables (if you have any) and roasted chickpeas (optional)
Roasted chickpeas recipe:
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with a small amount of olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy.