Vegan Curried Cauliflower Soup with Crispy Chickpeas

Vegan Curried Cauliflower Soup with Crispy Chickpeas

I will eat pretty much anything that has curry in it. It is a spice blend that is used on repeat in our kitchen, like weekly for sure! There are endless things that you can do with curry spice. Some of our go-to’s are chicken curry, chickpea curry and curried vegetable soup. This vegan curried cauliflower soup with crispy chickpeas is flavourful, creamy, healthy and delicious. It’s especially good this time of year as a hot soup on a cold day is just what the doctor ordered! The ingredients are very simple:

• Cauliflower - Cauliflower has a very mild flavour which means that it takes on the curry spice quite well.

• Onion - I used white onion here, but you could also use yellow onions or shallots.

• Garlic - Curry isn’t curry without garlic! I recommend using fresh garlic cloves. The marinaded stuff just doesn't bring as much flavour and zing in my opinion.

• Ginger - Ginger is another important ingredient in curry dishes. You can use fresh ginger or a ginger paste. If you’re really in a pinch, you could substitute with ground ginger spice, but of course it won’t be as potent as fresh ginger.

• Spices - I used a mix of curry spice and garam masala. They both bring such beautiful flavours to the soup! The curry spice is also used to coat the crispy chickpeas.

• Tahini - I added a little tahini for added texture, flavour and creaminess.

• Coconut milk - The canned coconut milk is what really makes this soup super creamy. It also adds some healthy fats to the soup which makes it a little more hearty and filling.

• Lemon juice - Lemon juice adds a good balance of acidity to the soup. It kind of finishes the soup and brings it all together.

• Cilantro - I would say adding a little fresh cilantro on top of the soup makes all the difference! It has a very strong and beautiful flavour that pairs amazingly with the curry spice. I highly recommend it!

• Chickpeas - Canned chickpeas work great for this recipe. They are super easy to roast. Make sure you drain and rinse them before drying between the towels so that there is no slimy coating on them. This will help the oil to adhere better.

This recipe is vegetarian, vegan, gluten-free, low-carb and actually so good for you! It’s loaded with cauliflower which is a superfood in the world of vegetables. It’s a cruciferous vegetable which means that it is rich in many nutrients and actually helps to prevent cancer. All that to say, I try to include it in my diet on a regular basis. A soup is an easy way to add cauliflower to your diet. Even if you don’t like cauliflower, you should give it a try! You probably won’t even taste it!

Vegan Curried Cauliflower Soup with Crispy Chickpeas

soup, winter, curry, cauliflower, low-carb, healthy, tasty, comfort food, easy recipe,

Lunch, Dinner

Indian

Yield: 6-8

Author: Courtney Sketchley

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Vegan Curried Cauliflower Soup with Crispy Chickpeas

This creamy, vegan curried cauliflower soup is loaded with cauliflower and finished with creamy coconut milk, fresh cilantro and crispy chickpeas.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

For the soup:

• 1 medium/large-sized head of cauliflower
• avocado oil, for sautéing
• 1 white onion, diced
• 3 cloves garlic, minced
• 1 tsp fresh grated ginger root
• 2 tsp curry powder
• 1/2 tsp garam masala
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp tahini
• 3 cups vegetable broth
• 1 400ml full-fat coconut milk
• 1 tbsp lemon juice
• fresh chopped cilantro, for topping

For the crispy chickpeas:

• 1 398ml can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp curry powder
• *optional* 1/8 tsp kashmiri chilli powder
• salt and pepper, to taste

Instructions

Make the crispy chickpeas:

1. Preheat the oven to 375F and line a rimmed baking sheet with parchment paper. Set aside.
2. Lay down a dish towel and spread the rinsed and drained chickpeas on top in a single layer. Place another dish towel on top and shake them to dry them as much as possible. Remove any loose skins.
3. In a small bowl, toss the chickpeas with olive oil, curry powder, chilli power (if using) and salt and pepper until fully coated.
4. Spread the chickpeas onto the prepared baking sheet and bake them in the preheated oven for 40 minutes, wiggling the pan once halfway through.
5. Remove the pan from the oven to cool. They will crisp up more as they cool.

Make the soup:

1. Trim the cauliflower, discarding the core, and chop into bite-sized florets. Set aside.
2. Heat avocado oil in a large pot over low-medium heat and add the onion, garlic and ginger, sautéing for 1-2 minutes until softened.
3. Add the cauliflower florets to the pot and toss them around to coat, cooking for a further minute.
4. Sprinkle in the curry powder, garam masala and salt and pepper and stir to coat everything, cooking for one more minute.
5. Pour in the vegetable broth and add the tahini. Bring the soup to a boil and then turn down to heat. Cover and simmer for 10 minutes.
6. Pulverize the soup with a hand blender or blender until completely smooth and no chunks remain.
7. Stir in the coconut milk and lemon juice until combined. Taste and adjust the seasoning as needed.
8. Ladle the soup into bowls and top with fresh cilantro and crispy chickpeas. Enjoy!

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