I don’t even know what to say. This soup stole my heart. I enjoyed every spoonful of this lovely meal on a particularly chilly evening here in Parkdale, OR. Taylor stoked a fire in the wood stove, we had some lovely friends over for dinner and enjoyed every last drop.
I haven’t given much love to cauliflower here on the blog. I’m not exactly sure why though. We had a spring and fall crop of this lovely brassica at the farm. I love cauliflower so much and I plan to give it a lot more attention in the next couple of weeks.
This soup feels like a giant bear hug. It will warm you from the inside out. The spice from the curry goes extremely well with the nutty flavor of the cauliflower. This soup is hearty without a weighing you down. The chickpeas add a nice flavor and texture not to mention an extra protein boost! This soup tastes best when enjoyed with great friends, a bottle of wine, and a nice fire in the wood stove. Dig in!
Curried Cauliflower And Chickpea Soup
SoupA lovely and hearty soup that packs a lot of nutrition in one cup.
- PREP TIME
- COOK TIME
- 2 TBS coconut oil
- 1 large yellow onion, finely chopped
- 4 cloves of garlic, minced
- 1 large head of cauliflower, chopped into florets (about 2 lbs)
- 1 15 oz can organic chickpeas, drained and rinsed
- 2 tsp good quality curry powder
- 1/2 tsp ground cumin
- 2 tsp fresh ginger, minced
- 4-5 cups vegetable stock
- 1 cup coconut milk
- salt and pepper to taste
- Cilantro, crushed red pepper flakes, and a squeeze of fresh lime juice
- Heat a large soup pot over medium heat with the coconut oil. Add the onion and sauté for about 5 minutes. Add the garlic, ginger, cumin and curry powder and cook for about 1 more minute stirring often. Add the cauliflower, chickpeas, veggie stock and a few healthy dashes of salt. Bring to a boil. Reduce heat to a simmer and cook for about 30 minutes.
- Using an immersion blender puree the soup (You can do this in batches with a regular blender as well) until smooth.
- Stir in the coconut milk. Season to taste with salt, pepper, and crushed red pepper flakes
- Serve warm with plenty of chopped cilantro.