Vegan Cauliflower and Chickpea Soup
This Vegan Cauliflower and Chickpea Soup is for when your fridge looks sad, your wallet’s weeping, and you still want dinner.
It’s creamy, cozy, and just wholesome enough to make you feel like a responsible adult who recycles and moisturizes regularly.
Roasted cauliflower brings the smoky vibes while chickpeas show up with protein, fiber, and that irresistible “I lift plants” energy.
This soup is thick, hearty, and surprisingly satisfying—even if your only seasoning skill is “just keep shaking.”
Pull out your comfiest socks and crank up the smug, because this soup’s about to win your heart and your week.
Vegan Cauliflower and Chickpea Soup
A creamy, flavor-packed vegan soup made with roasted cauliflower, chickpeas, and spices that tastes like effort—but took hardly any.
Ingredients
- 1 medium head cauliflower chopped into florets
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 medium onion diced
- 3 garlic cloves minced
- 1 can 15 oz chickpeas, rinsed and drained
- 4 cups vegetable broth
- 1/2 cup unsweetened plant-based milk almond or oat
- 1 tablespoon lemon juice
- 1 tablespoon tahini optional but extra creamy
- Fresh parsley for garnish if you’re feeling showy
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper like a real adult.
- Toss cauliflower with olive oil, cumin, paprika, salt, and pepper. Roast for 20 minutes until golden and slightly crisp.
- In a large pot, sauté onion for 5 minutes over medium heat until soft and making your kitchen smell fabulous.
- Add garlic, cook for another minute while stirring like you’re in a montage.
- Stir in chickpeas, roasted cauliflower, and broth. Simmer for 10 minutes.
- Add plant milk, lemon juice, and tahini. Stir well and turn off the heat.
- Blend the soup partially (or fully) to your desired level of chunk vs. smooth.
- Taste, adjust seasoning, and garnish with parsley before dramatically serving.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
Vitamins and Minerals (% Daily Value Per Serving)
- Vitamin C: 70%
- Vitamin K: 50%
- Folate: 22%
- Iron: 18%
- Potassium: 20%
Additional Notes & Tips to Enhance Flavor
- Roast garlic with the cauliflower for a richer, deeper vibe.
- A pinch of chili flakes adds a spicy surprise if you like drama.
- Swirl in coconut milk instead of almond for a tropical twist.
- Serve with toasted bread or naan to scoop every last drop.
- Keeps in the fridge for 3–4 days, but probably won’t last that long.
