Curry-Spiced Cauliflower and Chickpea Soup Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Looking for a warm and satisfying dish that’s packed with flavor? This Curry-Spiced Cauliflower and Chickpea Soup is just what you need. A delightful blend of spices combined with tender cauliflower and hearty chickpeas makes it a standout in the realm of vegetable & plant-based soups.

Imagine a bowl full of creamy goodness, where every spoonful transports you to a world of aromatic spices and comforting textures. This soup not only satisfies your hunger but also warms your soul on a chilly day.

A Flavorful and Comforting Soup Experience

A golden bowl of curry-spiced cauliflower and chickpea soup garnished with cilantro on a wooden table.

This Curry-Spiced Cauliflower and Chickpea Soup is a creamy delight filled with the earthy flavors of curry, complemented by the subtle sweetness of cauliflower and the nutty texture of chickpeas. It’s a perfect blend of spices that creates a rich and satisfying taste profile.

Ingredients

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1/2 teaspoon turmeric powder
1 medium cauliflower, chopped into florets
1 can (15 oz) chickpeas, drained and rinsed
4 cups vegetable broth
1 can (14 oz) coconut milk
Salt and pepper to taste
Fresh cilantro, for garnish

Instructions

Sauté Aromatics: In a large pot, heat some oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.
Add Spices: Stir in the curry powder and turmeric, and cook for another minute until fragrant.
Add Veggies: Add the cauliflower florets and chickpeas to the pot, stirring to coat with the spices.
Pour in Broth: Add the vegetable broth and bring to a boil. Reduce heat and simmer for about 15-20 minutes until the cauliflower is tender.
Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Stir in the coconut milk and heat gently.
Season and Serve: Adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro.