Name: Spicy Cauliflower Soup - Vegan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 medium yellow onion (170g) (finely chopped); 1 stalk of celery (finely chopped); 2 cloves of garlic (minced); 1 large floury potato (230g) I used a Maris Piper potato (peeled then cut into small cubes); 1 medium head of cauliflower (530g) (leaves and stalk removed then cut into florets); 2 level tsp cumin; 1 tsp ground coriander; 1 heaped tsp garam masala; 1/4 tsp dried red chilli flakes; 1 litre vegetable stock; 1/4 tsp sea salt; 1/4 tsp freshly cracked black pepper (plus more for serving); A small handful of chopped chives for serving (optional); 1 400g can of chickpeas (drained, rinsed then patted dry); 1 tbsp olive oil; 1 heaped tsp ground cumin; 1/4 tsp sea salt; 1/4 tsp freshly cracked black pepper