Chickpea cauliflower curry soup
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.