This soup can now be found in my ebook, Soup’s On. Alas, I couldn’t post the duplicate content, even on my own webpage, so… I’ll just sum up the recipe for you here. For more details, maybe you can get the book?! 🙂
The video for this soup takes you through the steps, but tasting this soup is even better! The garbanzo beans add protein, plus a sort of buttery richness. Also, after roasting the cauliflower (to develop flavor), “steeping” it in some hot water creates a creamier texture and flavors the broth. Chicken stock and other seasonings aren’t necessary, although one might play with the ingredients according to what’s on hand.
On the nutritional front, cauliflower’s a “white veggie”, full of special nutrients (see more about that on this page). The recipe is adapted from Yelena Strokin’s (using different methods). Serves about 6.
Meanwhile, in the oven, roast a head of cauliflower on some aluminum foil, until slightly browned (around an hour or so). Add it to the cooked beans in the pot (minus the core), then cover with boiling water. Let these ingredients simmer 20 minutes or so, until the cauliflower’s more tender. This will give the soup a silkier texture.
Next, you can puree the soup with an immersion blender, or a food processor. (Or even hand-mash). To the pureed soup, add: > 1/4 c. virgin olive oil > 1 1/2 tsp. salt > 1 TBS. toasted coriander seed, ground
Heat the soup again, then serve garnished with pine nuts and green onions.
Note: These are just general directions, as I can’t post the soup exactly as written in the e-book. But, you get the idea!