Ingredients

• •15 oz chickpeas - can, no-salt-added
• •4 cups broth - low sodium
• •1/2 medium yellow onion - diced
• •1 medium cauliflower - head, cut into florets
• •2 cloves garlic - minced
• •salt - to season
• •2 tablespoons olive oil - plus 2 teaspoons
• •1/4 teaspoon ginger - ground
• •1/2 teaspoon cumin
• •1/2 teaspoon curry powder

Instructions

1. 1.PREREQUISITE STEPS: Preheat oven to 400°F. Rinse and drain chickpeas thoroughly.
2. 2.FOOD PREP: Toss cauliflower florets with 2 tablespoons olive oil. Roast for 25-30 minutes until golden and caramelized.
3. 3.Heat 2 teaspoons olive oil in large pot over medium-low heat. Add diced onion and minced garlic, cooking for 3 minutes until softened.
4. 4.Stir in curry powder, cumin, and ginger, cooking for 30 seconds until fragrant.
5. 5.Add roasted cauliflower, chickpeas, and vegetable broth to pot. Bring to boil, then reduce heat, cover, and simmer for 20-25 minutes.
6. 6.FOOD PREP: Working in batches, carefully transfer soup to blender and puree until completely smooth. Return to pot and reheat gently.
7. 7.SERVING: Let soup cool to appropriate temperature before serving to toddler. Add water if thinner consistency is desired.
8. 8.BATCH COOKING TIP: This soup freezes beautifully and is perfect for sick days. Makes approximately 21 toddler portions. Cool completely before freezing.