Cauliflower & Leek with Crispy Chickpeas

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Dinner, Lunch, Main Course, Soup
Servings 1

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 small leek thinly sliced
  • 1 clove garlic minced
  • 1.5 cup potato peeled and roughly chopped
  • 1 cup cauliflower rice Birds Eye
  • 1/4 teaspoon dried thyme
  • 1/2 cup vegetable stock
  • 3/4 cup chickpeas drained, rinsed and patted dry
  • 1 tablespoon Greek yoghurt
  • 1 tablespoon chives roughly chopped

Instructions
 

  • Heat half the olive oil in a fry pan over medium heat, add the leek and cook until golden brown.
  • Add the garlic, potatoes, cauliflower rice and thyme. Cook for 1 minute until garlic is fragrant, then add the vegetable stock. Simmer for 15 minutes until potatoes have softened.
  • Meanwhile, heat the remaining olive oil in a separate fry pan, add the chickpeas and cook for 5-10 minutes until crispy. Sprinkle over the paprika, season with salt and pepper. Cook for another minute then set aside.
  • Once the potato has softened, add the cauliflower mixture to a blender or food processor and blitz until smooth. Season with salt and pepper to taste.
  • Transfer soup into a bowl, top with a dollop of Greek yoghurt, crispy chickpeas and garnish with fresh herbs.
Keyword Soup, Winter

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.

All Posts Website