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Makes:
4 to 6 servingsPreparation Time:
15 minutesCooking Time:
40 minutes to roast vegetables, plus 5 minutes to finish soup
Ingredients :
1head cauliflower, trimmed, cut into florets
1/2bulb garlic, peeled, cloves left whole
2 tbsp30 mLolive oil
3/4 tsp4 mLsalt
1/4 tsp1 mLground cumin
1/4 tsp1 mLpepper
2 cups500 mLvegetable, chicken stock or water
1 1/2 cups375 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
Optional Garnish:
1 cup250 mLcanned chickpeas, rinsed
2green onions, chopped
2 tsp10 mLchopped jalapeno or red pepper
2 tbsp30 mLchopped fresh cilantro
Directions :
1 : On a parchment-lined baking sheet, combine cauliflower florets, garlic cloves, oil, salt, cumin and pepper. Toss to combine. Tuck garlic cloves under cauliflower to keep from caramelizing too much. Roast in a preheated 375ºF (190ºC) oven for 35 to 40 minutes or until tender.
2 : In a large saucepan, combine stock and evaporated milk over medium heat until very hot but not boiling. Remove from heat and add roasted cauliflower and garlic. Purée with an immersion blender or in food processor. Return to low heat and heat until hot. Serve with garnish or chopped parsley.
3 : While vegetables are roasting, in a small bowl, combine chickpeas, onions, pepper and cilantro. Serve with soup.
Tip(s)
Use extra chick peas in salads.
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