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