Soup meets magical spice

I have tried a few different versions of cauliflower soup before but to be honest I missed the spice. Sumac here came as a savior. It is a tangy lemony, red color spice used in a lot of Mediterranean dishes. You can add this to your hummus or falafel mix to give it an extra kick. Sumac roasted cauliflower or chickpeas are my favorite snack with a cup of tea. So, I thought of putting both the things together for a hearty bowl of soup. It’s super creamy and wholesome. My magic ingredient ‘Sumac’ makes this soup extra special.


Sumac Cauliflower soup with crispy chickpeas

Course:  Appetizer
Cuisine: Mediterranean
Preparation Time: 15 minutes

Cooking Time: 15 minutes
INGREDIENTS
Cauliflower 300 g (almost half a cauliflower head)
Garlic 3 (medium)
Onion 1
Sumac 2 tsp
Cumin powder 1 tsp
Black pepper ¼ tsp
Vegetable stock 2 cups
Chickpeas ½ cup (canned)
Olive oil 1 tbsp
METHOD
  1. Cut the cauliflower into small florets and mix with 1½ tsp sumac, little olive oil, ½ tsp cumin powder.
  2. Arrange these florets on a tray and microwave for 12 mins on full power or you can roast in the oven for 20 mins at 180C
  3. Heat 1 tbsp of olive oil in a saucepan add chopped garlic followed by onion. Let it cook for some time.
  4. Now add in the cauliflower, mix well and place everything in a food processor along with a little stock to make the puree.
  5. Return the puree back into the saucepan along with the rest of the stock and black pepper, cook till you get the required thickness.
  6. Roast the chickpeas over an open pan along with ½ tsp cumin, sumac, black pepper and a little olive oil till they get crisp.
  7. Enjoy your soup hot with these crispy chickpeas instead of croutons.
    Note: you can add more salt if you desire.

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