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Roasted Cauliflower and Chickpea Soup


For the Soup
1 cauliflower head, cut into florets (about 4 cups total)
1 (15 ounce) can chickpeas, rinsed and drained
5 garlic cloves, peeled
4 tablespoons extra-virgin olive oil, divided
1 tsp. ground cumin
1/2 tsp. salt
1/8 tsp. paprika
2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)
1/4 tsp. black pepper
4 cups vegetable broth
1 cup water
1/2 cup heavy cream
For Garnish
Reserved roasted cauliflower mix
Red pepper flakes
Fresh thyme leaves
Heavy cream



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