Roasted Creamy Cauliflower Soup

Plan for: 1 hour
Yield: 8 servings

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8 oz Original Recipe Hope Hummus
1 head cauliflower
4 cloves garlic
1 yellow onion
3 tbsp extra virgin olive oil
4 cups water (+ more as needed)
2 tbsp thyme
salt + pepper to taste

optional: crispy chickpeas and thyme for topping


  1. Preheat the oven to 425ºF. Chop cauliflower into florets and arrange with peeled garlic cloves on a baking sheet. Drizzle with about 1 tablespoon of oil and season with salt and pepper.
  2. Roast for 20 – 25 minutes until the cauliflower is starting to brown. Allow the veggies to cool slightly then add them to a high powered blender with 1/2 cup water and hummus, blend until smooth.
  3. While cauliflower is roasting, chop onion and saute on medium heat with olive oil until translucent. Add water and seasonings and simmer until blended cauliflower mixture is ready.
  4. Pour blended cauliflower into soup and simmer for 20 minutes to thicken. Taste and adjust seasoning as desired.
  5. Serve warm topped with extra thyme, crispy chickpeas, hummus, cayenne, red pepper flakes or olive oil!

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