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Bring soup to a simmer in a saucepan over medium heat. Stir in cauliflower; cook, stirring occasionally, until heated through, 3 to 4 minutes. Season with pepper, if desired.
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Divide the soup among 3 bowls and top each with ¼ cup crispy chickpeas.
To make ahead
Refrigerate soup for up to 2 days. Wait to add crispy chickpeas until ready to eat.
Bring soup to a simmer in a saucepan over medium heat. Stir in cauliflower; cook, stirring occasionally, until heated through, 3 to 4 minutes. Season with pepper, if desired. Divide the soup among 3 bowls and top each with ¼ cup crispy chickpeas. To make ahead Refrigerate soup for up to 2 days. Wait to add crispy chickpeas until ready to eat.
Butternut Squash & Cauliflower Soup with Chickpea Croutons
