A nutritious and easy to prepare soup. With curcuma and Ras el Hanout spices. The perfect blend for this time of year.
Ingredients
- 1 cauliflower head, cut into florets
- 400 ml coconut milk
- 350 g chickpeas, rinsed and drained
- 1 tsp Ras el Hanout
- 1 tsp ground curcuma
- Sea salt and pepper to taste
Preparation
- Pre-heat oven to 200 degrees Celsius
- Line a baking sheet with parchment paper.
- Roast half of the chick peas in 25-30 minutes in oven.
- Put cauliflower florets in a pan.
- Add coconut milk and water (just enough water until all florets are covered)
- Bring to a boil. Once boiling, turn the heat down to maintain a simmer.
- Use a fork to test if the cauliflower is soft enough and turn fire of when ready.
- Add rest of the chickpeas, Ras el Hanout and curcuma
- Puree the soup using a blender or food processor.
- Serve with roasted chick peas on top.
- Add sea salt and pepper to taste.
Eat mindfully and enjoy!
Lunch
Dinner
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