Vegan cauliflower soup with roasted chickpeas
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A warm bowl of creamy cauliflower soup with crispy roasted chickpeas. This simple soup is packed with nutrients and big flavours. It is vegan, and 100% gluten-free. Done in only 20 minutes it is a perfect nourishing weeknight dinner.
I am absolutely in love with this creamy vegan cauliflower soup recipe. Cooked with all-natural and simple ingredients, this soup is a perfect example of how food can be nourishing and delicious. There are so many reasons to love this simple recipe and I hope you will give it a go.
This soup is:
- Easy to cook. This recipe is absolutely beginner-friendly.
- Vegan recipe. A perfect example of how delicious a plant-based diet can be.
- Budget-friendly. Only simple ingredients are needed to prepare this soup and it is very cost-effective, especially if you cook a double batch and enjoy it later in the week or freeze it for later use.
- Nourishing. Soups are the best way to stock up on those much-needed nutrients.
- Dairy-free. Thanks to cauliflower and a little bit of coconut milk, this soup is creamy without the use of heavy cream.
- And of course, like all my recipes, this delicious soup is gluten-free and absolutely safe for you if you avoid gluten because of celiac disease or gluten intolerance.
Ingredients
Curried cauliflower soup
- A head of cauliflower. Cauliflower is the main ingredient in this creamy soup and is my favourite superfood.
- Extra virgin olive oil. This is pretty much the only vegetable oil I ever use. Choose the light variety for a mild flavour and keep the rich-flavoured ones for salad dressings.
- Spices. We use a variety of spices in this recipe, curry powder, ground cumin, ground coriander, ground turmeric, and sumac.
- Fresh ginger and fresh garlic should not be missed in your daily cooking. Do not substitute with garlic or ginger powder.
- Vegetable stock. Make sure to choose good quality vegetable stock or you can easily make your own. I love this vegetable stock from Love and Lemons.
Roasted chickpeas
While you can enjoy this soup without this extra step, roasted chickpeas are an amazing addition to this soup. They are crisp, slightly spicy and super easy to make. You will need:
- A tin of chickpeas. Use a variety that only has chickpeas and water on the ingredient list. For this recipe especially we want to stay away from anything artificial.
- Extra virgin olive oil
- Sumac is a beautiful spice made from sumac berries. It has a unique flavour, slightly lemony with a hint of sweetness.
- Cayenne pepper.
- Sea salt.
For the full list of ingredients see the recipe card below.
How to choose fresh cauliflower
Any kind of cauliflower will work in this recipe, white, yellow or purple. The most important thing you choose a nice fresh cauliflower.
Fresh cauliflower is firm and bright. The cauliflower head should not have any black spots on the florets. The best way to buy fresh cauliflower is when the head is still covered with leaves. If you can’t find cauliflower or it is not in season feel free to use frozen cauliflower instead.
If not using cauliflower immediately, here you can find some tips on how to store cauliflower to keep it fresh.
How to make this creamy soup
This recipe can be easily made by a beginner cook and is a perfect place to start if you don’t feel too confident in the kitchen. Make sure you have all your ingredients ready to go.
- Wash and cut the cauliflower. See the photos below or watch the video if you don’t know how to cut the cauliflower into cauliflower florets.
- Peel and cut the garlic and ginger.
- Measure the spices and place them in a little bowl. You can mix them all together.
- Mix all roasted chickpea ingredients in a small bowl and roast them in an oven for 20 minutes at 400’F (200’C)
- Heat some extra virgin olive oil in a large pot or Dutch oven. Gently fry garlic and ginger. Add the spices and let them release their flavours. This will smell sooo good.
- Add the cauliflower and vegetable stock and simmer until the cauliflower is very soft. Add some coconut milk and lime juice and blend it using an immersion blender or food processor and serve.
You will find step-by-step instructions in the recipe card below. You also can watch the video to see how I make this nourishing cauliflower soup recipe.
How to serve
This beautiful simple soup is a full meal on its own. It has everything you need to nourish your body. It is also perfect to enjoy it if you are following an anti-inflammatory protocol. However, if you feel like you need to add a little more to the dinner table feel free to serve it with some gluten-free homemade croutons instead of crispy chickpeas. You can also serve it with BRAZILIAN CHEESE BREAD – PAO DE QUEIJO or my yeast-free gluten-free bread.
Store it right
You can prepare this creamy vegan soup in advance and store it in an airtight container for 3-4 days.
Make a double batch and freeze half for later use. Transfer the cooled soup into a freezer-safe container and freeze it for up to 3 months. To reheat, defrost the soup overnight in the fridge and reheat it in a pot or in a microwave if using.
Variations
- You can use chicken stock or chicken broth instead of vegetable stock.
- Add more fresh herbs, fresh parsley and dill would be a good addition.
- Like it spicy? Use spicy curry powder or add some red pepper flakes to the spice mix.
Vegan cauliflower soup with roasted chickpeas
Ingredients
Curried cauliflower soup
- 1 head of cauliflower roughly chopped
- 2 garlic cloves pressed or finely cut
- 3 cm ginger peeled and diced or grated
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon mild curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 100 ml coconut milk
- 3 cups of good quality vegetable stock or make your own
- lime wedges and fresh cilantro (coriander) leaves to serve
Roasted chickpeas
- 1 tin of organic or BPA-free chickpeas rinsed.
- 1-2 teaspoons of sumac
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of cayenne pepper
Instructions
Roasted chickpeas
- Preheat the oven to 200’C (400’F).
- Add rinsed chickpeas along with sumac, cayenne pepper, sea salt and olive oil into a little bowl. Mix and transfer the chickpeas onto a baking tray lined with some parchment paper.
- Bake the chickpeas for 20 minutes or until the chickpeas are crisp. Take them out and set them aside to cool.
Vegan cauliflower soup
- Prepare all the ingredients. Cut the cauliflower, chop the ginger and press the garlic.
- Heat some olive oil in a large pot or a dutch oven over medium heat.
- Add the garlic and ginger and cook for 2-3 minutes.
- Add all the spices – curry powder, ground cumin, coriander and turmeric. Stir everything for a minute or two until the spices are fragrant.
- Add the cauliflower florets to the spice mix and stir everything to combine.
- Pour the vegetable stock into the saucepan, turn up the heat and bring everything to a boil.
- Once the stock and cauliflower have started to boil, lower the heat down to low and simmer for 10-15 minutes until the cauliflower is very soft.
- Turn the heat off and put the soup aside to cool a little.
- Using an immersion blender blend the soup until very smooth. Alternatively use a food processor. I use Thermomix for 20 seconds on speed 7.
- Add coconut milk and lime juice and blend it for another couple of seconds.
- Serve with roasted chickpeas and fresh coriander leaves.
- Enjoy!
Video
Notes
- You can use chicken stock or chicken broth instead of vegetable stock.
- Add more fresh herbs, fresh parsley and dill will be a good addition.
- Like it spicy? Use the spicy curry powder or add some red pepper flakes to the spice mix.
One word, delicious! Thank you for another great recipe!
HI Isla, thank you! 😊