Since summer ended, perhaps a bit too early compared to our standards here in Sicily, it seems like the weather has turned tropical and there’s no way to predict what the weather will do! It’s becoming more frequent that, after seeing the sun peek over the horizon in the morning, a few hours later the sky darkens and brings unusual atmospheric phenomena for the autumn season we’re experiencing! It’s raining again today, temperatures have dropped, and there’s an increasing desire to try to warm up with a blanket on the legs – yes, I know, like the grandmas of the past, I do it without shame! At this point, preparing one of those hot soups that comfort us so much with the warmth they provide is almost a must! This soup is one of those dishes in perfect vegetarian and vegan style that I love to cook on these occasions! Rich in beneficial virtues starting from its genuine ingredients like cauliflower, up to the spices – turmeric and ginger – which enrich it in an absolutely sensational way avoiding, among other things, too much salt! Compared to the original recipe, I replaced coconut milk with ginger-flavored plant-based milk because I did not want to give a too sweet taste to the soup, as well as I chose to add fresh rosemary and to combine turmeric only at the end of cooking along with a pinch of black pepper so that the body better absorbs the curcumins. The result was excellent! To be redone again and again!
[Recipe from the blog Il Cucchiaio d’Argento with my personal modifications]
All “vegetarian” recipes are free of meat and/or fish (N.B. other foods based on animal proteins such as milk, eggs, and cheese may be used).
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for 4 people:
- 1 White cauliflower
- 7 oz Cooked chickpeas
- 1 Onion
- 1 1/4 cups Milk
- 1 3/4 cups Boiling water
- 1 tbsp Turmeric powder
- 1 tbsp Fresh ginger (grated)
- 1 bunch Parsley
- 1 sprig Rosemary
- to taste Extra virgin olive oil
- to taste Salt
- to taste Black pepper
Preparation:
Start by cleaning the cauliflower: remove the outer leaves and divide it into florets of roughly the same size to ensure even cooking, then wash them under running water (fig. 1).
Finely chop the onion. Sauté it in a saucepan with a drizzle of oil, grated ginger, and rosemary broken with your hands, then stir to flavor for a couple of minutes (fig. 2).
Add the milk and bring to a boil (fig. 3).
Add the cauliflower florets and let them flavor for 2 minutes on low heat, then cover with hot salted water and cook for 15 minutes, until the florets are tender (fig. 4).
Turn off the heat and add the turmeric (fig. 5).
Also add the already cooked chickpeas (leaving a handful aside for garnish) and mix to flavor evenly (fig. 6).
Blend the soup with an immersion blender until you get a smooth and homogeneous cream (fig. 7).
Adjust the seasoning with salt and pepper. Transfer the cauliflower soup to clay cocottes and serve, finishing with freshly chopped parsley, a drizzle of raw oil to taste, and some croutons. And voilà… your cauliflower soup with chickpeas and turmeric is ready to be enjoyed!
Bon Appétit from Fefè’s kitchen!
