Vegan Shurpa with Cauliflower and Chickpeas

Vegan Shurpa with Cauliflower and Chickpeas is a hearty and flavorful soup that is perfect for a cold winter day. This dish is packed with nutritious ingredients that will keep you feeling full and satisfied. The combination of cauliflower and chickpeas creates a delicious and creamy base, while the addition of spices and herbs adds a depth of flavor that will tantalize your taste buds.

To make this Vegan Shurpa with Cauliflower and Chickpeas, you will need the following ingredients:

- 1 head of cauliflower, chopped into small florets
- 1 can of chickpeas, drained and rinsed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 4 cups of vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish

To start, heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the cauliflower florets and chickpeas and stir to combine. Add the cumin, coriander, smoked paprika, and thyme and stir to coat the vegetables.
Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the cauliflower is tender. Use an immersion blender to puree the soup until smooth and creamy. Season with salt and pepper to taste.
Serve the Vegan Shurpa with Cauliflower and Chickpeas hot, garnished with fresh parsley. This dish is perfect for a cozy night in or as a comforting meal after a long day. The creamy texture and rich flavor of the soup will leave you feeling satisfied and nourished.
Type: Vegan Soup
Ingredients: Cauliflower, Chickpeas, Vegetable Broth
Cooking Tips: Use an immersion blender to puree the soup until smooth and creamy. Season with salt and pepper to taste.