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Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Ingredients:
Soup
1 Small head of cauliflower (rinsed & chopped into small florets)
1 Medium yellow onion (peeled & diced)
4 Cloves of garlic (peeled & diced)
2 tbsp. Olive oil
4 c. Vegetable broth
1 container of Golden Chedda
Chickpea Croutons
1 can Chickpeas (drained & rinsed)
2 tbsp Golden Chedda
1 tbsp. Olive oil
Method:
Croutons
1) First make the chickpea croutons. Preheat the oven to 400 degrees.
2) Open 1 can of chickpeas and drain and rinse them. Pat them dry with a reusable towel. Transfer the chickpeas to a small baking sheet.
3) Drizzle on 1 tbsp. of olive oil and mix the chickpeas up.
4) Sprinkle on 2 tbsp. of Golden Chedda and mix the chickpeas up.
5) Bake at 400 for 35 minutes. Turn the chickpeas 1-2 times while they bake.
Option to use the air fryer and bake at 400 for 15-20 minutes.
Soup
1) Rinse, clean (remove the leaves and stem), and dice 1 small head of cauliflower into small florets.
2) Peel and chop 1 medium yellow onion into medium size chunks.
3) Peel and roughly chop 4 garlic cloves.
4) Add 2 tbsp. of olive oil to a large sauce pot. Turn the stove on to medium heat and add the chopped onion and garlic. Cook for 2-5 minutes (or until soft).
5) Add the cauliflower florets and 1 tbsp. of vegetable broth. Cook for 5 minutes.
6) Add another tbsp. of vegetable broth and cook for another 5 minutes or until the cauliflower is soft.
7) Pour the remaining vegetable broth into the pot with 1 c. of Golden Chedda. Stir and simmer for 2 minutes.
8) Transfer the mixture to a blender and blend until smooth 1-3 minutes.
Option to transfer the pureed soup back to the sauce pot and simmer once more.
9) Enjoy warm and topped with Chickpea Croutons.
Serving Size: 4
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