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
- 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
- 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.