Roasted Cauliflower and Chickpea Soup – Vegan

Warm up with this cozy and creamy cauliflower and chickpea soup. This healthy vegan soup is packed with nutrients, warm spices and lots of flavour. It is a perfect comfort soup for those cold winter days.

There is something to be said for a cozy, creamy and satisfying soup on a cold fall/winter day. This wonderful vegan roasted Cauliflower and Chickpea soup is filled with a lovely creamy texture without adding any dairy.

INGREDIENTS

• Extra virgin olive oil: recommend a good quality and it is used for roasting the cauliflower and chickpeas, along with cooking the onions and garlic
• Cauliflower: a medium size cauliflower will get you about 4 – 4 1/2 cups
• Chickpeas: only one 15 oz can is needed for this recipe
• Onion and garlic: are a perfect base for this recipe
• Spices: cumin, turmeric, ginger and curry powder
• Vegetable broth: I like to have on hand the organic Go Bio cubes on hand
• Seasonings: sea salt and pepper
• Garnishing: I use parsley but cilantro can be substituted

YOU WILL LOVE THIS SOUP….

• AN EASY SOUP WITH A FEW INGREDIENTS
• PACKED WITH NUTRITIOUS INGREDIENTS
• HIGH IN PROTEIN, FIBER, POTASSIUM AND VITAMIN C
• NO DAIRY NEEDED FOR THAT CREAMY TEXTURE
• A PERFECT WEEKDAY MEAL

INSTRUCTIONS

Preheat oven to 400℉ (204℃). Line a large rimmed baking sheet with parchment paper and toss the cauliflower and chickpeas with extra virgin olive oil and season with salt and pepper. Bake for 25-30 minutes, stirring halfway through. Remove and set aside. Reserve 1 cup of roasted cauliflower and 1/2 cup chickpeas for garnishing.

Meanwhile, heat remaining olive oil to a Dutch oven or large sauce pot over medium heat. Add onions and cook for 3-4 minutes, then add garlic and continue cooking for another minute.

Stir in cumin, turmeric, ginger and curry powder and cook for another 2 minutes. The spices will release their flavours. Then add cauliflower, chickpeas and vegetable broth. Simmer for 20 minutes.

Puree soup with an immersion blender or stand blender. If using a stand blender, allow to cool slightly and add in small batches. Season with salt and pepper.

Impress your family or guests by dressing up this beautiful soup with the reserved roasted cauliflower and chickpeas, parsley/cilantro.

STORING, FREEZER AND REHEATING

This soup can be stored in an airtight container with a lid in the refrigerator for up to 4 days. You can easily freeze any leftovers in the freezer in a sealed container suitable for the freezer, up to 2 months. Reheat the soup on the stove in a sauce pot on medium-low.

PLEASE LEAVE A REVIEW….WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING. Thank you, Rose

Roasted Cauliflower and Chickpea Soup - Vegan

5 from 2 votes

Warm up with this cozy and creamy cauliflower and chickpea soup. This healthy vegan soup is packed with nutrients, warm spices and lots of flavour. It is a perfect comfort soup for those cold winter days.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Soup

Calories: 255.5

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 3 tbsp extra virgin olive oil (divided)
• 1 cauliflower, cut into florets (about 4-4½ cups)
• 1-15 oz can chickpeas, drained, rinsed and dried
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 tsp cumin
• 1/4 tsp turmeric
• 1 tsp ginger
• 1/2 tsp curry powder
• 4 cups low sodium vegetable broth
• 1 tsp sea salt
• 1/4 tsp pepper
• garnish with parsley or cilantro, reserved cauliflower and chickpeas with freshly ground pepper

Equipment

• large sheet pan
• Dutch oven or large sauce pot
• immersion blender

Method

 

1. Preheat oven to 400℉ (204℃). Line a large rimmed baking sheet with parchment paper and toss the cauliflower and chickpeas with extra virgin olive oil and season with salt and pepper. Bake for 25-30 minutes, stirring halfway through. Remove and set aside. Reserve 1 cup of roasted cauliflower and 1/2 cup chickpeas for garnishing.
2. Meanwhile, heat remaining olive oil to a Dutch oven or large sauce pot over medium heat. Add onions and cook for 3-4 minutes, then add garlic and continue cooking for another minute.
3. Stir in cumin, turmeric, ginger and curry powder and cook for another 2 minutes. The spices will release their flavours. Then add cauliflower, chickpeas and vegetable broth. Simmer for 20 minutes.
4. Puree soup with an immersion blender or stand blender. If using a stand blender, allow to cool slightly and add in small batches. Season with salt and pepper.
5. Garnish with reserved roasted cauliflower, chickpeas, parsley/cilantro and freshly ground pepper or olive oil.

Nutrition

Calories: 255.5kcalCarbohydrates: 28.41gProtein: 9.6gFat: 13.18gSaturated Fat: 1.89gPolyunsaturated Fat: 2.12gMonounsaturated Fat: 8.28gSodium: 922.84mgPotassium: 651.99mgFiber: 9.28gSugar: 4.97gVitamin A: 26.2IUVitamin C: 72.25mgCalcium: 86.41mgIron: 2.55mg

Notes

STORE this soup in an airtight container with a lid in the refrigerator for up to 4 days. You can easily freeze any leftovers in the freezer in a sealed container suitable for the freezer, up to 2 months. 

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