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.