CAULIFLOWER & CHICKPEA SOUP WITH TURMERIC

Prep Time: 30 minutes (20 prep/ 10 min to cook)    Serves 6

Ingredients:
1 cauliflower (flowers and stems chopped into small pieces)
2 medium or 3 small onions (diced)
3 garlic cloves (minced)
1 t red chili pepper (minced)
1 T turmeric
1 t cumin
1 t salt
1 cup chickpeas (1 can drained and rinsed until foam disappears or 1/2 cup dried beans soaked overnight and cooked)
6 cups vegetable broth (or 1 box plus 2 cups water)

1-2 T olive oil, for sauteeing

1 bunch watercress

cracked black pepper and extra salt,  to season

Directions:

● Saute onion, garlic, red pepper in olive oil until soft

● Add turmeric, cumin, salt and toss with onions

● Add cauliflower, chickpeas and then toss to coat with seasonings

● Add broth and bring to boil, then simmer for 10 minutes

● Season to taste with salt and cracked black pepper

● Serve immediately, adding handful of watercress on top or bottom of  bowl

Leftovers?  Blend remaining soup in blender and keep in fridge.