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–+ servings

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
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Soup
Calories: 255.5
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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