Description
A hearty and flavorful curried cauliflower soup topped with crispy chickpeas for a satisfying meal.
Ingredients
Scale
- 1 medium cauliflower, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- 1 tbsp lemon juice
- Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F. Toss chickpeas with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until crispy.
- In a pot, sauté onion and garlic in 1 tbsp olive oil until soft.
- Add curry powder and stir for 1 minute.
- Add cauliflower and vegetable broth. Simmer for 15 minutes until cauliflower is tender.
- Blend soup until smooth, then stir in coconut milk and lemon juice.
- Serve topped with crispy chickpeas and fresh cilantro.
Notes
- Adjust curry powder for more or less spice.
- Use full-fat coconut milk for creamier texture.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop, Oven
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg