CAULIFLOWER & LEEK SOUP WITH CRISPY CHICKPEAS

Emma Galloway

Serves

4 - 6

Preparation

20 mins

Cook

25 mins

Ingredients

FOR THE CRISPY CHICKPEAS
3 cups cooked chickpeas or 2 x 400g tins chickpeas, rinsed and drained well
2 tablespoons olive oil
½ teaspoon ground coriander
½ teaspoon cumin seeds
FOR THE SOUP
2 tablespoons olive oil, ghee or butter
1 large onion, finely diced
1 large leek, white part only, finely sliced (reserve green leaves)
3 cloves garlic, crushed
1 teaspoon ground coriander
1 large cauliflower, cut into small chunks (including stalks)
1 small potato, peeled and diced
1 litre vegetable stock
1-2 tablespoons lemon juice

TEA MATCH

A full-bodied buttery green tea, such as Woojeon from South Korea.

Soup is one of my Mum’s favourite foods and in winter there was always a pot bubbling away on our range. Inspired by Mum’s soup, I’ve added a touch of spice to this velvety cauliflower and leek soup. If using homemade vegetable stock, use raw vegetables, not roasted, to keep the stock light.

Instructions

1.CRISPY CHICKPEAS
2.Preheat the oven to 200°C.
3.Put well-drained chickpeas onto an oven tray, drizzle with olive oil, scatter with coriander, cumin and a little salt and pepper and roast for 15-20 minutes, stirring every 5 minutes or so until they are crispy.
4.Remove from the oven and set aside to cool (they will crisp up further).
5.SOUP
6.Leftover chickpeas can be stored in an airtight container in the pantry for 2-3 days, although they do tend to become softer with time.
7.Heat the olive oil, ghee or butter in a large saucepan over a medium heat.
8.Add the onion and cook for 3-4 minutes, stirring often, until translucent but not coloured.
9.Add the leek and garlic and continue to cook for a further 3-4 minutes.
10.Add the coriander, give it a good stir, then follow with the chopped cauliflower, potato and vegetable stock.
11.Add a good few pinches of salt, cover with a lid and bring to the boil.
12.Reduce to a simmer, place the pan lid ajar and cook for 20-25 minutes or until everything is tender.
13.While the soup is cooking, wash the reserved green parts of the leek and slice thinly.
14.Heat a touch of olive oil in a frying pan and fry gently until tender, about 6-8 minutes. Set aside.
15.When the soup is cooked, carefully transfer to a blender (you’ll need to do this in two batches) and blend on high until super smooth.
16.Return to a clean saucepan, add the lemon juice, a little white pepper and check to see if more salt is needed.
17.Reheat the soup until warm once again.
18.Serve bowls of soup topped with a scattering of crispy chickpeas and the tender-cooked leek tops.
19.Leftover soup and cooked leek tops can be cooled and stored in the fridge for 3-4 days.

Recipes & Food Styling & Photography Emma Galloway / Tea Matches Anna Kydd, The Tea Curator

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