Thai roasted cauliflower, chicken and chickpea soup

A big batch of soup to keep warm while you wait for spring.


  1. Toss cubed cauliflower florets in curry powder, salt, pepper and 1 tbsp. of grapeseed oil.  
  2. Preheat a saucepan, then sauté the cauliflower florets for 3 – 4 minutes. Set aside. 
  3. In the same pan, add onion, celery, carrot and let the ingredients release water, about 10 minutes.  
  4. Add garlic, galangal, lemon grass, red chillies, curry powder and coriander powder. Season. Let the ingredients become fragrant and the rawness of the spice cook through, being careful not to burn it. This should take about 5 – 6 minutes on a medium low heat.  
  5. Add the chickpeas then add lemon juice, brown sugar, cilantro and Thai basil. Heat through, about 5 minutes then transfer to a food processor to liquefy. 
  6. Add the soup back into the pot, then add the chicken and simmer till it is cooked through, about 10 minutes. Add the cauliflower and chickpeas and cook for about 3-4 minutes. Serve warm garnished with Thai basil and cilantro. 

No Lemongrass?

Lemon zest can act as a substitute for lemongrass.