Thick and creamy (and without any dairy products), this quick and easy vegan chickpea and cauliflower soup is sure to keep you warm and satisfied during the cold, wintery months.
To say that the weather here in Austin has been quite fickle as of late would be an understatement. One day, I’m sporting a t-shirt in 70+ degree weather while people are shoveling snow in other parts of the country. Come the next day, while there are no white flurries in the sky, I’m bundled up in layers of clothing from head to toe because 30 degrees feels painful to me.
I’ve come to realize that for me, soup really should be reserved for cold days. I mean it’s not that I hate it. It’s good any time of year, BUT it somehow tastes 100 times better when I can feel my insides shivering. The Hungryman thinks I’m crazy when I tell him that my insides feel cold, and I tell him that it’s a woman thing. Ladies, you know what I’m talking about, don’t you?
This vegan soup is not only soul-warming, but it is super easy to make. Simply roast the cauliflower and toss it into a pot with various sautéed vegetables, seasonings, and chickpeas. Pour in some stock and bring to a boil. Then puree it all in a blender.
I’m incredibly sensitive to weather, and thus I get very.very lazy on cold days. So this is perfect!
I chose to serve it alongside a grilled cheese sammie bc 1) the soup is super thick and creamy and begging for a dunker 2) it’s grilled cheese..enough said.
I like to set aside some of the roasted cauliflower and serve it on top along with fresh cilantro leaves. You should, too ;).
Vegan Chickpea and Cauliflower Soup
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
- 1/4 teaspoon salt (optional)
- 15 oz. can garbanzo beans no salt added, rinsed and drained
- 4 cups low sodium vegetable broth
- salt to season
- cilantro
Instructions
- Preheat oven to 375 degrees F. Toss cauliflower florets with 2 tablespoons olive oil. Season with salt and pepper and roast for about 25 minutes, turning occasionally until the florets are tender.
- In a large pan, heat 2 teaspoons of oil. Add onion and garlic and cook over moderate heat, stirring occasionally, for about 5 minutes. Stir in curry powder, cumin, ginger, and salt. 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 (I used a Vitamix), puree the soup in batches until very smooth. Return the soup to the pot and re-warm over moderate heat. If thinner consistency desired, add more water. Season with salt and pepper. Top with cilantro.
Nutrition
i know exactly what you mean my feeling cold..im cold all the time as well and people think im crazy..i have been enjoying Cabot cheese a lot too – your look looks heavenly.
I would not be happy if the weather fluctuated like that! The warm days would just give me false hope that winter is about to be over! Thank goodness for soups to help us stay warm!
Well this looks DELICIOUS. I’ve totally been digging cloudy days and moody photography too lately! I think it’s such a beautiful look. Also, obsessed with that blue soup mug!
I love the light in this photo – you definitely captured that moody cloudy aura 🙂 I also feel like my insides are shivering on really cold days. Stay warm and make more soup!
A lovely recipe. Thanks so much. Have a wonderful day.
Vegan yes please!
That grilled cheese and soup looks divine… one of the best meals ever invented! Love all the simple, whole ingredients in the soup too!
Hey dearie! It’s been a while since I last commented on your blog – but believe me, you’re never far from my thoughts! Hope you and Tim started off 2015 well 🙂 And just wanted to say thanks for being a great blogger friend! I know we haven’t really connected in a while, but I still appreciate you! 🙂
Sending love and warmth from Buenos Aires.
This sounds and looks really delicious! Super comforting. I’m totally loving the vibe of these photos, it’s funny how we go through phases in terms of what type of lighting/styling we like.
Min, I absolutely love adding roasted cauliflower to soups. . I do it all the time. . and hey, it’s seriously like 5 degrees here in WI right now. . was -8 this morning. I’ll take a big bowl of this please 🙂 looks delicious and yes, I’m really digging this moody, soft look as well!
I’m with you – soup in summer never seems right to me 🙂 It is perfect at the moment though! This looks and sounds delicious, and I don’t think I’ve ever had the mix of chickpea and cauliflower in soup form.
OH wow! This looks delicious! I can understand exactly what you mean about your insides feeling cold – that’s me too most of the time and this is the perfect warming food for your body, I love soup!
Dooooooood – the moody soft look of these photos is killing me – I LOVE IT! I also prefer to shoot on cloudy days (which are few and far between over here). I’m totally lazy on cold days, so I’m going to bookmark this soup (and maybe make Lucas make it because I’m THAT lazy;)
Who knew it was possible to make such a thick and creamy VEGAN soup! This looks incredible and I must try out the recipe.
This looks perfect for chilly nights!
Lovely soup! I love chickpeas and cauliflower, great combination!
Just randomly came across your blog and I’m really impressed! This soup looks sooo good! You’re totally right that the moody/cloudy lighting totally works for this picture. Love it! Pinning now 🙂
Oooh, this soup looks so lovely and comforting. I love that the cauliflower is roasted first to develop the flavours. So delish! Definitely going to be making this one very soon. Thanks for the recipe!
Oh…I need this soup in my life right now!! Featuring you tomorrow at WIW:-) Hugs!
Yes, I would definitely love to dunk a cheesie sandwich into this soup right now! And since I’m in New York, it will be sitting in front of the fireplace with a bowl of hot soup weather for a while.
Love your pics. 🙂