Cauliflower and Chickpea Soup

Warm, comforting, and packed with wholesome ingredients, this Cauliflower and Chickpea Soup is a cozy, nutrient-rich meal in a bowl. Roasting the cauliflower enhances its natural sweetness, while canned chickpeas add a satisfying creaminess and protein boost. A medley of spices—cumin, turmeric, and paprika—infuses the soup with a vibrant, aromatic depth, balanced perfectly by the creamy richness of coconut milk and a tangy splash of fresh lemon juice. This one-pot recipe is quick to prepare, ready in just 50 minutes, and naturally vegan and gluten-free. Perfect for a hearty lunch or light dinner, this soup pairs beautifully with crusty bread and a sprinkle of fresh parsley for an elegant yet simple presentation.

Nutriscore Rating: 94/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 400 grams (1 can, drained and rinsed) Chickpeas
• 3 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 4 cups Vegetable broth
• 1 cup Coconut milk
• 1 teaspoon Ground cumin
• 1 teaspoon Ground turmeric
• 0.5 teaspoons Paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 tablespoon Lemon juice
• 2 tablespoons, chopped (optional for garnish) Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the cauliflower into small florets and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with a pinch of salt and pepper. Roast for 20 minutes, or until golden and tender.

Step 3

While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 4

Add the diced onion and cook for 5-7 minutes until softened and translucent. Stir in the garlic, ground cumin, turmeric, and paprika, and cook for 1 minute until fragrant.

Step 5

Add the roasted cauliflower, chickpeas, vegetable broth, and salt to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.

Step 6

Using an immersion blender (or transferring the soup in batches to a standard blender), puree the soup until smooth and creamy. If you prefer a chunkier texture, blend partially and leave some pieces intact.

Step 7

Stir in the coconut milk and lemon juice. Adjust seasoning with additional salt and pepper, if needed. Heat the soup gently for 2-3 minutes, but do not let it boil.

Step 8

Serve hot, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	(161823.0g)

Amount per serving	% Daily Value*
Calories	263463.5

Total Fat 4150.5g	0%
Saturated Fat 399.4g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 16068.1mg	0%
Total Carbohydrate 44023.7g	0%
Dietary Fiber 12219.9g	0%
Total Sugars 7752.4g
Protein 14175.1g	0%

Vitamin D 0IU	0%
Calcium 78381.5mg	0%
Iron 4596.5mg	0%
Potassium 469082.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.8%

Protein: 21.0%

Carbs: 65.2%