Smoky Roasted Cauliflower Soup with Herbed Chickpea Dumplings {Vegan; Grain-Free; Gluten-Free}

INGREDIENTS

1 3/4

lbs (800 g) cauliflower florets, cut into bite-sized pieces (about 6 cups)

6 tbsp

olive oil, divided

1/2 tsp

salt, divided

medium-large onions, diced

medium carrots, chopped

large cloves garlic, minced

bay leaves

1 tsp

smoked paprika

1 tsp

sweet paprika

1/2 tsp

turmeric

1/4 tsp

hot paprika (more or less to taste)

1/4 tsp

black pepper

6 cups

low-sodium vegetable stock

4 3/4 oz

tomato paste

1 tsp

vegan Worcestershire sauce

1 tsp

soy or tamari sauce

1 1/2 cups

besan (chickpea flour, also known as gram flour)

3/4 tsp

salt

1/2 tsp

baking powder

scallions, green and white parts, thinly sliced

3 tbsp

minced fresh parsley leaves

1/2 cup

water (or slightly more or less as needed)

Minced fresh parsley leaves, for garnish