Chickpea cauliflower curry soup

Chickpea cauliflower curry soup is a delicious and creamy soup with a hint of Indian spices. It is made with fresh cauliflower, onions, garlic, and ginger, then simmered in a flavorful coconut milk and vegetable broth.

The soup is topped with a sprinkle of fresh cilantro leaves and a drizzle of lemon juice for an added layer of flavor. This hearty and healthy soup is the perfect meal for a chilly winter day.

chickpea cauliflower curry soup

About this recipe

This curried cauliflower soup is a delicious and easy-to-make vegan soup. Not only is it creamy and flavorful, but it is also packed with healthy nutrients. The base of the soup is made of onion, garlic, and a flavorful combination of spices, such as curry powder.
The finished soup is garnished with fresh cilantro and lime or lemon juice.

The soup is also very filling and can easily be a meal. Add cooked quinoa or other grains such as farro or brown rice for a heartier meal. You could also add greens or other vegetables.

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Ingredients for curry cauliflower soup

  • Coconut oil, substitute with vegetable or olive oil
  • Onion and garlic, peeled and chopped
  • Cauliflower head, cored and roughly chopped
  • Chickpeas, you could use canned or home cooked. Substitute with
  • Spices: curry powder, cumin ground and fresh ginger 
  • Water or vegetable broth
  • Coconut milk

How to serve the soup

How to make the soup

  1. In a dutch oven add the coconut oil and onion for 5-7 minutes until it softens.
  2. Add the garlic, curry, cumin, and ginger for 1-2 minutes more until the garlic, and the spices release their aroma.
  3. Then add the water/broth, chickpeas, and cauliflower to the pot and let it simmer for 5-7 minutes. Then add the coconut milk.
  4. Season with salt and pepper.
  5. Leave it on low heat until the cauliflower is thoroughly cooked.

Tips for making the best soup

  • Add more vegetables if you want more flavors and textures. Root vegetables like potatoes and carrots, as well as leafy greens like kale and spinach, work well in this soup.
  • Experiment with lentils, navy beans or tofu (affiliate link), to add depth and richness to the soup.
  • Use a good quality vegetable broth (affiliate link) or stock as a base for the soup. You can also make your own by simmering vegetables and herbs in water.
  • Build flavor by sautéing onions and garlic in the coconut oil before adding the other ingredients to the pot.
  • Use herbs and spices.
  • Experiment with different textures by blending some of the soup, or adding ingredients like nuts or seeds for a crunchy contrast.
  • Finally, don’t be afraid to play around and make the soup your own. Feel free to substitute ingredients or add new ones to suit your taste.

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow me on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

chickpea cauliflower curry soup

Chickpea cauliflower curry soup

Alejandra Graf
This chickpea cauliflower soup is amazing during cold weather. This vegan and flavorflu soup is healthy, easy to prepare and a total crowd pleaser.
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Ingredients
  

  • 2 tablespoons coconut oil
  • 1 medium onion chopped
  • 3 garlic cloves peeled and sliced
  • 1 cauliflower head cored and roughly chopped
  • 2 cups cooked chickpeas
  • 2 tablespoons curry powder
  • 1/2 teaspoon cumin ground
  • 2 teaspoons fresh ginger chopped
  • 4-5 cups of water or vegetable broth
  • 1 can of coconut milk
  • salt and pepper
  • Optional cilantro
  • red pepper flakes
  • Lemon juice

Instructions
 

  • In a dutch oven add the coconut oil and onion for 5-7 minutes until it softens.
  • Add the garlic, curry, cumin, and ginger for 1-2 minutes more until the garlic, and the spices release their smell.
  • Then add the water/broth, chickpeas, and cauliflower to the pot and let it cook for 5-7 minutes. Then add the coconut milk.
  • Season with salt and pepper.
  • Leave it on low heat until the cauliflower is thoroughly cooked.

Notes

Serve with chopped cilantro, red chili flakes and a squeeze of lemon juice.

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

Thank you The Home Depot for sponsoring this post in December 2018.

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