Cauliflower and potato cream soup

Name: Cauliflower and potato cream soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 can(s) (425 ml each) Chickpeas; 9-10 Tbsp Oil; 1 TEASPOON Wasabi powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 Cauliflower (about 750 g each); 300 g Potatoes; 1 Onion; 1 TABLESPOON Vegetable broth (instant); 1 collar Coriander; 1/2 Lemon; 200 g Whipped cream; baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

A relaxed starter for a meal with guests: the creamy soup with crispy chickpea topping is easy to prepare.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 can(s) (425 ml each) Chickpeas
9-10 Tbsp Oil
1 TEASPOON Wasabi powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 Cauliflower (about 750 g each)
300 g Potatoes
1 Onion
1 TABLESPOON Vegetable broth (instant)
1 collar Coriander
1/2 Lemon
200 g Whipped cream
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a tray with baking paper. Put the chickpeas in a sieve, rinse and drain well. Mix with 1 tbsp. oil and wasabi. Season with salt, pepper and paprika. Spread on the tray and bake in a hot oven for about 30 minutes.
2
Clean and wash the cauliflower and divide it into florets. Peel and wash potatoes and cut them into pieces. Peel and finely chop the onion. Heat 1 tablespoon of oil in a large pot. Fry the onion until transparent. Add cauliflower and potatoes, deglaze with 3⁄4 l water and bring to the boil. Stir in stock. Simmer covered for about 25 minutes.
3
Wash the coriander and shake dry, pluck off the leaves and place in a tall mixing bowl. Add lemon juice and 7-8 tbsp. oil. Puree with a hand blender, season to taste with salt.
4
Take the chickpeas out of the oven and let them cool down a little. Pour cream into the soup, bring to the boil and then puree finely. Season to taste with salt and pepper. Serve with coriander pesto and half the chickpeas. The rest of the chickpeas are delicious to nibble on - best kept in a tin.