Here’s a soup that debunks myths! Who said that a velvety cream must mean the addition of fatty cream or butter? This recipe is a tribute to simplicity and the power of vegetables. The secret to its extraordinary, silky texture is the combination of roasted cauliflower, golden brown to perfection, with protein-rich white beans, which together create a perfectly smooth and hearty base. The roasting process brings out deep, nutty notes from the cauliflower that remain hidden in traditional cooking. The addition of smoked paprika introduces a subtle, smoky aroma, while fresh thyme and roasted garlic build a complex, multi-dimensional flavor. The soup is not only delicious but also incredibly nutritious – full of fiber, plant protein, and vitamins. Served with crispy chickpeas and fresh herbs, it becomes a complete dish that delights both in taste and appearance. Perfect as an elegant appetizer or a light, warming lunch.
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Start by preparing the oven. Set it to 200°C with the convection function (or 220°C without convection). Prepare a large baking tray and line it with baking paper. The paper will prevent the vegetables from sticking, and cleaning up will be much easier.
Now prepare the vegetables. Wash the cauliflower, dry it, and remove the green leaves and the tough core. Divide the head into smaller florets, trying to keep them similar in size. Peel the onion and cut it into large cubes (about 2x2 cm). Peel the garlic cloves only from the outer, loose skin, but leave them whole in the inner skin - this way they will roast into a creamy paste and won't burn.
In a large bowl, place the cauliflower florets, chopped onion, and whole garlic cloves in their skins. Drizzle everything with olive oil. Then add the spices: salt, freshly ground pepper, and smoked paprika. Tear the leaves from the thyme sprigs and sprinkle them over the vegetables. Now mix everything thoroughly with your hands, ensuring that each floret and piece of onion is evenly coated with oil and spices.
Spread the prepared vegetables on a baking sheet lined with parchment paper in a single layer. This is very important - if the vegetables are piled on top of each other, they will steam instead of roast. Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through cooking (after about 15 minutes), stir the vegetables with a spatula. They will be ready when the cauliflower is tender and beautifully browned at the edges.
Remove the roasted vegetables from the oven. Prepare a large pot (with a capacity of at least 3 liters). Transfer the entire roasted cauliflower and onion into it. Gently squeeze the garlic cloves out of their skins directly into the pot - they will be very soft and aromatic.
Add the drained and thoroughly rinsed white beans to the pot with the vegetables. Then pour in the entire vegetable broth. Place the pot over medium heat.
Bring the soup to a boil, then reduce the heat and simmer for about 5-10 minutes. This short cooking time will allow the flavors to meld and the beans to soften further.
Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until you achieve a perfectly smooth, creamy consistency. Move the blender up and down to incorporate all the ingredients under the blades. Blending may take 2-3 minutes. If you don't have an immersion blender, pour the soup in batches into a countertop blender. Be sure not to fill the jar more than halfway and leave a small opening in the lid, covering it with a cloth to allow steam to escape.
After blending, return the soup to low heat. Add freshly squeezed lemon juice. Taste the soup and season with salt and pepper if needed. Mix thoroughly.
If you are using chickpeas, prepare them while the vegetables are roasting. Drain, rinse, and dry them very thoroughly with a paper towel. In a bowl, mix with a tablespoon of oil, a pinch of salt, and smoked paprika. Spread on a small baking sheet and bake at 200°C for 15-20 minutes, until golden and crispy. You can also fry them in a dry pan.
Ladle the hot, creamy soup into bowls. Garnish each serving with a handful of crunchy chickpeas (if using) and generously sprinkle with freshly chopped parsley. For extra heat and flavor, you can drizzle the soup with a bit of chili oil or good quality olive oil.
Although cream soups are associated with French cuisine, their roots trace back to ancient Rome. The Romans ate 'puls', a thick dish made of flour, water, salt, and fat, often enriched with vegetables. This was the precursor to today's thick soups and stews.
Serve the soup very hot. It tastes great with crispy garlic croutons or a slice of sourdough bread, perfect for dipping in the creamy soup. Instead of chickpeas, you can use roasted pumpkin or sunflower seeds.
The soup can be stored in an airtight container in the refrigerator for 3-4 days. With each passing day, its flavor will become even deeper. It can also be frozen. When reheating on the stove, it may thicken - in that case, add a little water or broth to achieve the desired consistency.
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