Chickpea cauliflower curry soup
peeled and sliced
cored and roughly chopped
of water or vegetable broth
can of coconut milk
salt and pepper
red pepper flakes
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.
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