Cauliflower Soup with Chickpeas

If you're longing for a warm, creamy soup on cold days like these, we have a delicious recipe in a FAVORITE JAR for you! Super creamy, without any cream ! "Cauliflower soup" might not sound particularly appealing if you've never had it before. But believe us, you'll love it!

Roasted Cauliflower

You only need a few ingredients for this soup, but the taste is unbelievably good. The secret is roasted cauliflower. Cauliflower develops caramelized notes with an intense flavor when roasted in the oven. Add a few spices and chickpeas from the oven and the dish is ready! We like to eat the soup as a starter with salads or with oven-baked vegetables. With an extra portion of roasted chickpeas, the cauliflower soup is so filling that you hardly need anything else. The soup also goes well with pumpkin, Brussels sprouts or kale. It warms you from the inside without being too heavy.

Meal Prep in the Lunchbox

Freeze leftovers

As a meal prep, you can simply prepare the soup in your lunchbox and take it to work for lunch. If you have actually cooked a little more, just freeze it in a jar! You can find an article about freezing jars on our blog . This way, you have a fantastic meal ready even on days when you don't want to go into the kitchen. Refined with a few home-grown sprouts or vegetables from the oven, the soup is a delight. This creamy soup is also particularly healthy and digestible. Gluten-free, vegan and rich in good nutrients.

The recipe

Ingredients:

• 1 Lunch Box Oleni Mason Jar | 1000ml
• 400 g cauliflower florets
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon salt
• 1/2 teaspoon garam masala
• 1 onion
• 2-3 cloves of garlic
• 3-4 heaped tablespoons of almond butter
• 2 teaspoons vegetable stock powder
• 2 tablespoons balsamic vinegar

And this is how it works: Mix the cauliflower florets with 1 tbsp olive oil, maple syrup, salt and garam masala and place on a baking tray lined with baking paper. Season the chickpeas in the same way as the cauliflower and place on a second baking tray. Bake at 180 degrees for 25-30 minutes at hot air. In the meantime, peel and finely chop the onion and garlic. Heat 1 tbsp olive oil in a coated pan and fry the onion and garlic until golden brown. Put the baked cauliflower florets, onion, garlic, almond butter, vegetable stock powder, balsamic vinegar and 500 ml water in a blender and puree finely for 1 minute on the highest setting. Pour the creamy soup into your FAVORITE JAR . Either top with the chickpeas straight away or put it in the separate lunchbox attachment for meal prep, close it and store in the fridge for the next day. Enjoy your meal! :-)