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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.

thick and creamy cauliflower chickpea soup in a blue soup bowl with one piece of roasted cauliflower and chopped cilantro with a gold spoon
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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.

If you’ve been following me for awhile, you know that I LOVE to add chickpeas to so many recipes, like chili, dips, cookies, muffins, and veggie cakes, for an extra boost of nutrition.

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 broccoli cauliflower soup or pumpkin carrot soup that you can serve both pureed and chunky!

Related Post: Starting Solids – Purees or Baby Led Weaning

Ingredients

all the ingredients laid out on a white background

Related: How to Prepare Chickpeas 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.

Step-by-Step Instructions

a close up shot of roasted caramelized cauliflower florets
four image collage showing the step by step instructions
  1. Roast the cauliflower. You can use fresh or frozen cauliflower.
  2. Cook onion and garlic
  3. Add all the ingredients. Bring to a boil, reduce heat to low and simmer.
  4. Once cooled, transfer to a blender.
  5. Process until smooth.

Serving Suggestions

a close up shot of vegan chickpea soup spooned to show its thick, creamy consistency

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

creamy chickpea soup served in a baby's bowl with a roasted cauliflower floret and chopped cilantro and toast strip as well as in a toddler bowl with toasted bread, cilantro, lemon wedge, roasted cauliflower floret and carrots

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.

Breakfast toast ideas

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.

toddler pushing bowl away

Is your toddler becoming picky?

Arm yourself with these strategies that will transform your mealtimes!

Frequently Asked Questions

Can I use dried chickpeas?

Yes. Just be sure to cook it prior. Here’s a step-by-step tutorial!

How to store leftover soup?

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.

How to reheat leftovers?

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!

5 from 22 votes

Vegan Chickpea Cauliflower Soup

Super EASY to make using pantry ingredients, this creamy chickpea soup with cauliflower is the perfect soup for babies and kids.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

  • 2 tablespoons olive oil
  • 1 medium head of cauliflower, cut into florets
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1/2 medium yellow onion, diced
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/4 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

Instructions 

  • 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

Notes

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.
To store: Transfer to an airtight container and keep in the fridge for up to 5 days. Freeze for up to 3 months. Just be sure to cool completely. Simply thaw in the fridge overnight and reheat.

Nutrition

Calories: 134kcal | Protein: 5g | Sodium: 103mg | Potassium: 389mg | Fiber: 5g | Sugar: 3g | Vitamin C: 47mg | Calcium: 48mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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Recipe Rating




30 Comments

  1. 5 stars
    This is SO good and a staple in our house! My 7 month old really loves this one, and I may have dipped into her frozen reserve a few times myself 😉

  2. this tastes amazing! and so easy to make. my 1yo and 30yo (my husband haha) loved it! Thanks for creating this recipe, Min! 🙂

  3. 5 stars
    Ive batch cooked this twice and froze into small portions. My baby absolutely loved this soup as i did. So easy! I added a bit of nutritional yeast too. 👌

  4. 5 stars
    Fairly easy to make and tastes great! Mom and baby loved it, toddler, however, did not (but he’s hard to please anyway).