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chickpea cauliflower curry soup
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Chickpea cauliflower curry soup


  • 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


  • 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.


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