Name: Smoky Roasted Cauliflower Soup with Herbed Chickpea Dumplings {Vegan; Grain-Free; Gluten-Free}
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1¾ lbs (800 g) cauliflower florets, cut into bite-sized pieces (about 6 cups); 6 tablespoons olive oil, divided; ½ teaspoon salt, divided; 2 medium-large onions, diced; 2 medium carrots, chopped; 5 large cloves garlic, minced; 2 bay leaves; 1 teaspoon smoked paprika; 1 teaspoon sweet paprika; ½ teaspoon turmeric; ¼ teaspoon hot paprika (more or less to taste); ¼ teaspoon black pepper; 6 cups (1.4 liters) low-sodium vegetable stock; 4¾ oz (135 g) tomato paste; 1 teaspoon vegan Worcestershire sauce; 1 teaspoon soy or tamari sauce; 1½ cups (180 g) besan (chickpea flour, also known as gram flour); ¾ teaspoon salt; ½ teaspoon baking powder; 3 scallions, green and white parts, thinly sliced; 3 tablespoons minced fresh parsley leaves; ½ cup (120 ml) water (or slightly more or less as needed); Minced fresh parsley leaves, for garnish