Chickpea and Cauliflower Soup with Sumac Oil

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    37mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    201
based on 13 ratings

This warming soup inspired by Moroccan flavours is best enjoyed with the sumac oil garnish. Ground sumac is a versatile spice with a tangy lemony flavor and is deep red in colour.

recipe updated Sep 14, 2021

Ingredients

  • Onion icon
    Onion
    150 g (about 1)
  • Cauliflower icon
    Cauliflower
    325 g (about ⅔)
  • Mint icon
    Mint
    1 sprig
  • Canola oil icon
    Canola oil
    2 tablespoons (about 30 ml)
  • Ground sumac icon
    Ground sumac
    1 tablespoon (about 6 g)
  • Vegetable stock icon
    Vegetable stock
    800 g (about 3 ¼ cups)
  • Canned chickpeas icon
    Canned chickpeas
    240 g (about ⅔)
  • Ground cumin icon
    Ground cumin
    ½ teaspoon (about 1 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Pomegranate seeds icon
    Pomegranate seeds
    as needed

Tools

  • kCook icon kCook Multi
  • kCook icon Small bowl
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Add canola oil and ground sumac to a clean small bowl
  4. Mix well then set aside
  5. Fit max blade to kCook bowl
  6. Fit kCook bowl to kCook Multi
  7. Turn direct prep attachment to position 1
  8. Slice onion into the kCook bowl with direct prep attachment
  9. Turn direct prep attachment to position 2
  10. Add vegetable stock, cauliflower, canned chickpeas, ground cumin and garlic clove to the kCook bowl
  11. Season with salt & pepper to taste
  12. Attach lid to kCook bowl with filler cap fitted
  13. Cook with filler cap fitted - 30 min, 98°C, speed 1
  14. Blend with filler cap fitted - 2 min, speed 12
  15. Serve
  16. Drizzle soup with oil mixture
  17. Garnish with pomegranate seeds and mint
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