Cauliflower and Chickpea Soup
Warm, comforting, and packed with wholesome ingredients, this Cauliflower and Chickpea Soup is a cozy, nutrient-rich meal in a bowl. Roasting the cauliflower enhances its natural sweetness, while canned chickpeas add a satisfying creaminess and protein boost. A medley of spices—cumin, turmeric, and paprika—infuses the soup with a vibrant, aromatic depth, balanced perfectly by the creamy richness of coconut milk and a tangy splash of fresh lemon juice. This one-pot recipe is quick to prepare, ready in just 50 minutes, and naturally vegan and gluten-free. Perfect for a hearty lunch or light dinner, this soup pairs beautifully with crusty bread and a sprinkle of fresh parsley for an elegant yet simple presentation.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 400 grams (1 can, drained and rinsed) Chickpeas
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 4 cups Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 0.5 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into small florets and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with a pinch of salt and pepper. Roast for 20 minutes, or until golden and tender.
While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion and cook for 5-7 minutes until softened and translucent. Stir in the garlic, ground cumin, turmeric, and paprika, and cook for 1 minute until fragrant.
Add the roasted cauliflower, chickpeas, vegetable broth, and salt to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
Using an immersion blender (or transferring the soup in batches to a standard blender), puree the soup until smooth and creamy. If you prefer a chunkier texture, blend partially and leave some pieces intact.
Stir in the coconut milk and lemon juice. Adjust seasoning with additional salt and pepper, if needed. Heat the soup gently for 2-3 minutes, but do not let it boil.
Serve hot, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
263464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4150.5 g | 5321% | |
| Saturated Fat | 399.4 g | 1997% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 16068 mg | 699% | |
| Total Carbohydrate | 44023.7 g | 16009% | |
| Dietary Fiber | 12219.9 g | 43642% | |
| Total Sugars | 7752.4 g | ||
| Protein | 14175.1 g | 28350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78382 mg | 6029% | |
| Iron | 4596.5 mg | 25536% | |
| Potassium | 469082 mg | 9980% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
