Place the cauliflower on one baking sheet with a tablespoon of oil. Place the chickpeas on another baking sheet with a tablespoon of oil. Roast both until super crispy and caramelized, about 30 minutes for the cauliflower and 40-45 minutes for the chickpeas. Season generously with salt and pepper and set aside about 1/2 cup of each for garnish.
Meanwhile, add the last tablespoon of oil to a large pot along with the onion. Saute until soft, about 5 minutes. Add in the garlic and saute for another 30 seconds. Add the parsnips, cumin, herbs de province, thyme leaves and broth and bring to a boil. Reduce to a simmer and put the lid on the pot. Simmer for about 20 minutes, then add in the cauliflower and chickpeas (minus the 1/2 cup each). Cook for another 5 minutes until everything is very soft.
Using a hand blender, puree until smooth. Add the coconut milk and puree again to incorporate. Season with salt and pepper, to taste.
To serve, add a swirl of coconut milk and olive oil. Top with the cauliflower and chickpeas and some fresh thyme leaves. Enjoy!
While I prefer to use a hand blender to puree this vegan cauliflower soup so that everything stays in one pot, if you don't have a hand blender available you can also transfer the soup to a blender instead. This blender right here is one of my favourites for seamlessly blending soups and smoothies.Another one of my favourite cooking hacks is using coconut milk powder as a substitute for coconut milk. It is virtually the exact same thing, you just add the coconut milk powder to the soup and mix together and you literally don't even notice the difference. Best thing about it? It's way cheaper than coconut milk in a can so its an easy hack if you are shopping on a budget.