Curried Cauliflower And Chickpea Soup
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
Prep Time: 10 mins. Cook Time: 30 mins. Serves: 4-6
- 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 + additional for more heat
- 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
Preparation
- 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.
Notes
Use this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go.
I stumbled across your beautiful blog this summer, and am so grateful I did. Your recipes are just my taste, simple with emphasis on veggies that are in season. You don’t need a bazillion ingredients for a delicious meal, it’s the quality that counts. I have quite a few veggie cookbooks, but nothing inspires me to cook like your yummy photographs!
Jennifer,
thank you so much for the lovely comment. I’m so happy you found my blog and are enjoying the recipes. It means the world to me!
I swear your eyes see into my soul! This soup look awesome, Andrea! All sorts of flavor, and super fresh and healthy!
haha! Thanks lady!
Oh yum – I love curried cauliflower so making it into a soup? genius!
It’s one of my favorite soups!
yum, i have to try this! we’re getting purple cauliflower from our csa on monday. i wonder if it has the same flavor.
The purple cauliflower will work really well in this dish. In my opinion there isn’t a huge taste difference between white and purple. Let me know how it turns out!
Cauliflower makes an amazing soup! It’s awesome. Also very good roasted and topped with toasted breadcrumbs and red pepper flakes.
I like the sound of your favorite way to eat cauliflower! yum
This soup is chock full of some of the best flavors! I especially love the curry in it…such a warming set of flavors.
curry is my favorite spice!
Making this right now!
Let me know how it turns out!
I made this soup this past weekend and it has risen to the ranks of my favorite soups! So warming and flavorful! I just found your blog and am inspired to try more of your recipes now after the success of this one! Plus, you’re living the dream! I love that you tell us the good and not so good about what you do! So inspirational!
This looks delicious! Where did you get your soup bowls? They are beautiful. Thanks!!
This soup is magically delicious.! I cooked some brown basmati rice separately and put a big spoonful in the bottom of the bowl and then ladled in the soup. We ate it all up and I’m going to make it again tomorrow! It was the perfect dish for our first cold New England day.
Go Sox! 🙂
I love your blog and you make awesome pictures.
This looks delicious. However, I’m not a fan of coconut milk. Is there a replacement that you would recommend? Or could I just leave it out?
I would add just a splash of heavy cream! Let me know how this turns out!
I made this soup last night and was so pleased! I too use the taste and feel method, and added some chat masala to really bump up the Indian flavors. I also added some flaked coconut and crushed peanuts to garnish. Amazing soup, thank you!!!
I’m so happy you enjoyed the soup! Chat Masala sounds like an amazing addition. I will have to try that next time!
Made this the first time the other day and it turned out excellent! Plus it seemed to be so easy! I’m definitely making this many more times. Thanks!
I was on a silent meditation retreat and in one of my meditations I noticed myself dreaming about cauliflower chickpea soup. I didn’t even know if such a thing existed! When the retreat was over I looked it up and was excited to find this recipe. I was even more excited after I tasted it. Wow! So delicious!! Thank you for making my dream come true :)))
I make this soup probably once a week in autumn and winter. it’s perfect! thank you Andrea x
Amazing! Definitely a keeper ,