Notes from a Veg*n Triathlete's Kitchen
3 C Soup features cauliflower, chickpeas, and carrots. Oh, and curry. So perhaps it's the 4 C soup?
1 head cauliflower, washed and cut into bite-sized chunks
about a handfull (or more if you wish) baby carrots, halved lengthwise and then horizontally
1 can chickpeas, rinsed
7-8 cups veggie stock
various spices to taste: onion powder, garlic powder (or real onions and garlic), cumin, tumeric, curry powder, salt, pepper
Boil all ingredients for about 15 minutes until the carrots and cauliflower are soft. Then put into a blender/food processor to make creamy.
Serves about 4.