1 Unit Bones and Marrow Bone Broth (any flavour will work)
4 c. Cauliflower Florets
½ c. Chickpeas
1 Tbsp. + 2 Tsp. Curry Powder, divided
1 Tbsp. + 2 Tsp. Avocado Oil, divided
1 small White Onion, diced
3 Garlic Cloves, minced
¼ Tsp. Red Chili Flakes (optional)
½ Tsp. sea Salt
¼ Tsp. Black Pepper
Preheat your oven to 400F. Place the Cauliflower Florets and Chickpeas onto a baking sheet. Drizzle with 1 Tbsp. Avocado Oil and 1 Tbsp. Curry Powder and a pinch of Salt and Pepper. Mix well to coat and place in the oven to roast for 20-25 minutes.
While the Cauliflower and Chickpeas are roasting, heat a large pot over medium high heat. Add the 2 tsp Avocado Oil, Onions and Garlic to the pan; saute until the Onions begin to turn soft. Add the 2 Tsp. Curry Powder and Chili Flakes to the pot. Stir to combine and turn the heat off while the Cauliflower finishes roasting.
Once the Cauliflower and Chickpeas are done, set aside about ½ cup for garnish. Add the remaining Cauliflower to the pot along with the Bone Broth, Salt and Pepper. Turn the heat back on to medium high and bring up to a simmer. Stir to combine and cover.
Simmer the soup for about 10 minutes to finish cooking the onions. Once finished, add the veggies and Bone Broth to a blender and puree until smooth (you can also use an immersion blender). Taste and adjust more Salt, Pepper, Curry Powder, or Chili Flakes as needed.
Just before serving, top each bowl with a few Chickpeas and Cauliflower Florets.