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Creamy soup with chickpeas and cauliflower
Soups

Creamy soup with chickpeas and cauliflower

40 min4 serv.20 февр. 2026 г.

Description

A hearty first course. The resulting version is quite simple, but it uses one interesting technique that gives the dish an incredible aroma. Herbs and garlic are wrapped in cheesecloth during cooking and then removed. Make a note of this and be sure to read about it. Serve the soup hot.

Instructions

  1. 1

    Step 1

    Step 1

    1. Place rosemary leaves, garlic, and broken bay leaf on a small double layer of gauze.

  2. 2

    Step 2

    Step 2

    2. Tie the gauze with a string. At the same time, cut the cabbage, onion, tomato, carrot, and celery into large pieces.

  3. 3

    Step 3

    Step 3

    3. Place the vegetables in 3-3.5 liters of water in a large pot. Turn on medium heat. Add the cheesecloth with herbs into the water.

  4. 4

    Step 4

    Step 4

    4. Bring everything to a boil, then simmer for 20 minutes.

  5. 5

    Step 5

    Step 5

    5. Next, remove the herbs and garlic. Add chickpeas to the soup.

  6. 6

    Step 6

    Step 6

    6. Use a blender to turn the ingredients into a puree.

  7. 7

    Step 7

    Step 7

    7. Serve the soup in portions, adding butter, Parmesan, and a little rosemary.