Roasted Cauliflower and Eggplant Chickpea Soup
 
Prep time
Cook time
Total time
 
An earthy and brothy soup loaded with roasted cauliflower and eggplant. The addition of garbanzo beans leaves you feeling full and satisfied.
Author:
Recipe type: Soups
Serves: 8
Ingredients
  • 1 head of cauliflower, chopped into bite sized florets
  • 6 carrots, peeled and sliced ⅛" thick
  • 1 eggplant, cut into ½" cubes
  • 4 stalks of celery, sliced into ¼" slices
  • 2 tablespoons olive oil
  • 8 cups vegetable broth
  • 1 bay leaf
  • ¾ teaspoon ginger, plus more for sprinkling
  • ¼ teaspoon nutmeg, plus more for sprinkling
  • ¼ teaspoon black pepper, plus more for sprinkling
  • 1 teaspoon dried basil
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon turmeric
  • 2 cans garbanzo beans, rinsed and drained
  • 4 tablespoons honey, divided
  • 1-1½ teaspoons salt, depending on taste, plus more for sprinkling
  • Dash of cayenne pepper, if desired
Directions
  1. Preheat oven to 375 degrees. Line a large sheet pan with foil. Chop vegetables and arrange cauliflower, eggplant, and carrots on baking sheet (not celery). Drizzle with 2 tablespoons olive oil. Season vegetables with salt, pepper, ginger and nutmeg.* Toss veggies to coat in olive oil and seasonings. Bake for 45 minutes, turning veggies after 30 minutes. Remove from oven. Drizzle veggies with 2 tablespoons of honey. Stir to coat and return to oven for an additional 15-20 minutes until veggies are desired tenderness.
  2. When veggies are halfway done cooking, begin making broth. In a large pot add vegetable broth, bay leaf, ginger, nutmeg, black pepper, basil, onion powder, garlic powder, and turmeric. Bring to a boil. Add celery and reduce heat to a low boil for 10 minutes or until celery reaches desired tenderness. Reduce heat to low to keep warm. Drain and rinse garbanzo beans and add to pot along with 2 tablespoons of remaining honey.
  3. Once roasted veggies are done, add to pot. Stir to distribute flavors. Add 1-1½ teaspoons of salt depending on taste. Add a dash or two of cayenne pepper if desired.
Notes
*The amounts called for in the recipe for these spices are for the broth. Just give a good sprinkle of these seasonings over the veggies.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/roasted-cauliflower-and-eggplant-chickpea-soup/