About this recipe
Chickpea cauliflower curry soup is a delicious and creamy soup with a hint of Indian spices. It is made with fresh cauliflower, onions, garlic, and ginger, then simmered in a flavorful coconut milk and vegetable broth.
The soup is topped with fresh cilantro leaves and lemon juice for an added layer of flavor. This hearty and healthy soup is perfect for a chilly winter day.
This curried cauliflower soup is a delicious and easy-to-make vegan soup. It is creamy, flavorful, and packed with healthy nutrients. The base of the soup is onion, garlic, and a flavorful combination of spices, such as curry powder.
The finished soup is garnished with fresh cilantro and lime or lemon juice.
The soup is very filling and can be a complete meal. For a heartier option, you can add cooked quinoa or other grains like farro or brown rice. Additionally, consider adding greens or other vegetables.
Ingredients for curry cauliflower soup
- Coconut oil, substitute with vegetable or olive oil
- Onion and garlic, peeled and chopped
- Cauliflower head, cored and roughly chopped
- Chickpeas: you could use canned or home-cooked. Substitute with
- Spices: curry powder, cumin ground and fresh ginger
- Water or vegetable broth
- Coconut milk
How to serve the soup
- Cilantro
- Red pepper flakes
- Lemon juice
- Roasted chickpeas
- Roasted nuts and seeds
How to make the soup
- Add the coconut oil and onion in a Dutch oven for 5-7 minutes until it softens.
- Add the garlic, curry, cumin, and ginger and cook for 1-2 minutes more until the garlic and spices release their aroma.
- Then add the water/broth, chickpeas, and cauliflower to the pot and let it simmer 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.
Tips for making the best soup
- Add more vegetables if you want more flavors and textures. Root vegetables like potatoes, carrots and leafy greens like kale and spinach work well in this soup.
- To add depth and richness to the soup, experiment with lentils, navy beans, or tofu.
- Use a good-quality vegetable broth or stock as the base for the soup. You can also make your own by simmering vegetables and herbs in water.
- Build flavor by sautéing onions and garlic in the coconut oil before adding the other ingredients to the pot.
- Use herbs and spices.
- Blend some of the soup or add ingredients like nuts or seeds for a crunchy contrast to experiment with different textures.
- Finally, don’t be afraid to play around and make the soup your own. Feel free to substitute ingredients or add new ones to suit your taste.
Chickpea Cauliflower Curry Soup
Equipment
- 1 Soup Pot, dutch oven
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion chopped
- 3 garlic cloves peeled and sliced
- 1 tablespoon fresh ginger chopped
- 1 cauliflower head cored and roughly chopped
- 1½ cups cooked chickpeas (1 can drained and rinsed)
- 2 tablespoons curry powder Madras curry powder
- 1/2 teaspoon cumin ground
- 4-5 cups of water or vegetable broth
- 1 can of coconut milk
- salt and pepper
For serving
- chopped cilantro
- sliced jalapeño
- 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.
For Serving
- Serve with chopped cilantro, sliced jalapeño and a squeeze of lemon juice.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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