Curried Cauliflower and Chickpea Soup

Curried Cauliflower and Chickpea Soup

  • Preparation time

    15 mins
  • Cook time

    50 mins
  • Serves 4

Keep the winter blues away with this delicious Curried Cauliflower and Chickpea Soup. This quick and easy recipe captures all the vegetable goodness you need in a winter family meal.


  • Cauliflower cut in to florets, stem peeled and chopped in to small pieces - 1.5 kg
  • Canned chickpeas, drained and rinsed - 800 g
  • Olive oil - ¹/₄ cup
  • Curry powder - 2 Tbsp
  • Garam masala - 1 Tsp
  • Turmeric ground - 1 Tsp
  • Cumin ground - 1  Tsp
  • Ground coriander - ¹/₄  Tsp
  • Vegetable stock - 2 L
  • Lemon for juice - 1

To serve:

  • Greek style yoghurt
  • Baby spinach leaves
  • Roasted almonds, chopped
  • Crusty bread - 1


  1. Preheat oven to 200°C (180°C fan-forced). Grease and line two oven trays.

  2. In a large bowl, toss cauliflower and chickpeas with olive oil and spices. Divide between the trays. Roast for 20-25 minutes until golden. Reserve 2 cups of the roasted florets and chickpeas for garnish.

  3. Transfer remaining cauliflower and chickpeas to a large saucepan. Pour stock over and bring to a boil on high. Reduce heat to low and simmer, covered, for 20-25 minutes until very tender.

  4. Using a stick blender or food processor, process mixture until smooth. Reheat on low, stirring, for 2 minutes. Season with salt and pepper and stir through the lemon juice.

  5. Divide soup between serving bowls. Drizzle with yoghurt and top with spinach, reserved cauliflower mixture and almonds. Serve with bread on the side.

Tip: This soup is great for freezing, just leave out the garnish at the end. You can also grate and freeze the zest from the lemon before juicing, and freeze to use for other recipes.

This recipe was sent in by Food to Love.