Thai roasted cauliflower, chicken and chickpea soup

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

medium cauliflower

lb chicken breast or thigh

onion

carrot

stalks celery

tsp galangal

tbsp lemongrass

cloves garlic

3-5

thai red chilies

1/4

cup thai basil

1/4

cup cilantro

tsp coriander

tsp curry powder

1-2

tbsp lemon juice

1-2

tbsp brown sugar

oz chickpeas

5-6

cups chicken stock

Toss cubed cauliflower florets in curry powder, salt, pepper and 1 tbsp. of grapeseed oil.
Preheat a saucepan, then sauté the cauliflower florets for 3 – 4 minutes. Set aside.
In the same pan, add onion, celery, carrot and let the ingredients release water, about 10 minutes.
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.
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.
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.