Roasted Cauliflower Soup with Chickpea Dumplings

Ingredients:

1 head of cauliflower, cut into small bite size pieces
4 tablespoons olive oil
salt, to taste
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
2-3 cups vegetable stock
3 tablespoons tomato paste
1/2 teaspoon soy sauce
3/4 cup chickpea flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 green onion, minced
1 tablespoon parsley, minced
1.4 cup water

Roast cauliflower in half the oil, salt, and pepper in the oven until golden brown. Remove from heat and set aside.

Heat remaining oil in a saucepan and cook onion, carrot, and garlic. Add bay leaf, paprika, smoked paprika, stock, tomato paste, and soy sauce. Bring to a simmer.

Meanwhile, combine all remaining ingredients in a bowl to make dumplings. When soup comes to simmer, drop batter by spoonful into the soup. Cover and allow to cook through, 10-15 minutes.

Garnish with parsley before serving.