Chickpea Cauliflower Curry Soup
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.
4 people
Calories: 497kcal
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
Serve with chopped cilantro, red chili flakes and a squeeze of lemon juice.
Nutrition
Calories: 497kcal | Carbohydrates: 44g | Protein: 13g | Fat: 34g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1008mg | Potassium: 1039mg | Fiber: 13g | Sugar: 13g | Vitamin A: 556IU | Vitamin C: 76mg | Calcium: 115mg | Iron: 6mg