CookEasy+ Chickpea and Cauliflower Soup with Sumac Oil
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recipe by Kenwood
-
- Total Time
- 37mins
-
- Serves
- 4
-
- Calories
- 214
Chickpea and Cauliflower Soup with Sumac Oil
recipe updated Oct 30, 2020
Ingredients
-
- Onion
- 150 g
-
- Cauliflower
- 325 g
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- Mint leaves
- 1 sprig
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- Canola oil
- 2 tablespoons
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- Ground sumac
- 1 tablespoon
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- Vegetable stock
- 800 g
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- Canned chickpeas
- 240 g
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- Ground cumin
- ½ teaspoon
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- Garlic clove
- 2
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- Salt & pepper
- 1 pinch
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- Pomegranate seeds
- as needed
Tools
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kCook Multi
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Kcook bowl
-
Small bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Add canola oil and ground sumac to a clean small bowl
- Mix well then set aside
- Fit max blade to kCook bowl
- Fit kCook bowl to kCook Multi
- Turn direct prep attachment to position 1
- Slice onion into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add vegetable stock, cauliflower, canned chickpeas, ground cumin and garlic clove to the kCook bowl
- Season with salt & pepper to taste
- Attach lid to kCook bowl with filler cap fitted
- Cook with filler cap fitted - 30 min, 98°C, speed 1
- Blend with filler cap fitted - 2 min, speed 12
- Serve
- Drizzle soup with oil mixture
- Garnish with pomegranate seeds and mint leaves