Super EASY to make using pantry ingredients, this creamy vegan chickpea soup with cauliflower is the perfect soup for babies and kids. It's also allergy-friendly and especially great for cold months or during an illness.
Vegan Cauliflower Soup without cashews
Thanks to the cauliflower and chickpeas, this vegan soup is rich, creamy and hearty. You'll be amazed by how creamy it is without the use of cream or non-dairy milk. And the neutral-tasting cauliflower just soaks up all the flavors. Simple and satisfying.
The soup's thick, pureed texture is perfect for spoon feeding and baby led weaning (even though there is great misconceptions that you can't do purees with baby led weaning)
The big picture is we want our babies to experience as many texture and flavors as possible from early on. Puree is a texture! And rest assured it is safe to offer BOTH purees/mash and finger foods. You just don’t want to get stuck in offering ONLY purees.
And definitely make this carrot and lentil soup that you can serve both pureed and chunky!
Related Post: Starting Solids - Purees or Baby Led Weaning
Related: How to Prepare Beans for Babies
Tips for Success
- I know it's one more step, but be sure to roast the cauliflower first! It will deepen its nutty flavor. You can certainly do this in advance - perhaps roast extra and make this lasagna!
- Cool the soup for several minutes before transferring to the blender and work in batches. Otherwise, the hot liquid can create pressure and explode out of the blender.
- Roast the cauliflower.
- Cook onion and garlic
- Add all the ingredients. Bring to a boil, reduce heat to low and simmer.
- Once cooled, transfer to a blender.
- Process until smooth.
While this vegan chickpea soup is delicious on its own, I suggest topping with nutritional yeast or your favorite cheese, if there's no dairy allergy.
It also begs to be dipped into so enjoy with a hearty bread or grilled sandwich.
I highly encourage you to add some freshly squeezed lemon juice and fresh herbs for some brightness.
How to serve soup to babies and kids
Simply preload the soup onto a spoon and place on the tray/table or directly in their hand. You can also spread onto a toast strip or combine with cooked grains, like oatmeal, lentils, rice, and barley to make it easier for your baby to scoop with their hands.
For kids, allow them to choose exactly what they want to add to the soup. Do make sure to include something that they like. That way if they don't want to eat the soup, for whatever reason, there will be something that you know they will eat.
This grilled cheese will be a great addition and a dipper for this soup.
Otherwise, you may have to resort to making another meal, which will further promote picky eating.
Frequently Asked Questions
Yes. Just be sure to cook it prior. Here's a step-by-step tutorial!
Transfer to an airtight container and keep in the fridge for up to 5 days. You can also freeze for up to 3 months. Just be sure to cool completely. Simply thaw in the fridge overnight and reheat.
Reheat in a saucepan over medium heat or in a microwave
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
This recipe was originally published in 2015, when this blog was a fun hobby of mine, and my focus wasn’t on infant and toddler nutrition. I modified this to make it baby and kid-friendly! Hope you enjoy!
Vegan Chickpea Cauliflower Soup
- 2 tablespoons olive oil
- 1 medium head of cauliflower cut into florets
- 2 teaspoons olive oil
- 2 garlic cloves minced
- ½ medium yellow onion, diced
- ½ teaspoon curry powder
- ½ teaspoon cumin
- ¼ teaspoon ginger
- 15 oz can no-salt-added garbanzo beans , rinsed and drained
- 4 cups (32 ounce carton) low sodium vegetable broth
- salt to season
- Toppings: lemon juice, fresh herbs
- Preheat oven to 400 degrees F. Toss cauliflower florets with 2 tablespoons olive oil and roast for 25-30 minutes, until caramelized and tender.
- In a large pan, heat 2 teaspoons of oil. Add onion and garlic and cook over medium-low heat, stirring occasionally, for about 3 minutes. Stir in curry powder, cumin, ginger. Add roasted cauliflower, chickpeas, and vegetable broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 20-25 minutes.
- In a blender, puree the soup in batches until smooth. Return the soup to the pot and re-warm over moderate heat. If thinner consistency desired, add more water. Enjoy with fresh lemon juice and herbs (parsley or cilantro). Can also add some cheese or nutritional yeast if dairy-free