Curried Cauliflower & Chickpea Soup
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.
Recipe 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.
Ingredients
- 1.5 kilograms cauliflower, cut into florets, stem peeled and chopped into small pieces
- 800 grams canned chickpeas, drained and rinsed
- 2 tablespoons curry powder
- 1/4 cup olive oil
- 1 teaspoons garam masala
- 1 teaspoons turmeric ground
- 1 teaspoons ground cumin
- 1/4 teaspoons ground coriander
- 2 L vegetable stock
- 1 lemon, juice
To serve
- 4 tablespoons greek yoghurt
- 1/2 cup baby spinach leaves
- 1/4 cup roasted almonds, chopped
- 1 loaf crusty bread
- 1.5 kilograms cauliflower, cut into florets, stem peeled and chopped into small pieces
- 800 grams canned chickpeas, drained and rinsed
- 2 tablespoons curry powder
- 1/4 cup olive oil
- 1 teaspoons garam masala
- 1 teaspoons turmeric ground
- 1 teaspoons ground cumin
- 1/4 teaspoons ground coriander
- 2 L vegetable stock
- 1 lemon, juice
To serve
- 4 tablespoons greek yoghurt
- 1/2 cup baby spinach leaves
- 1/4 cup roasted almonds, chopped
- 1 loaf crusty bread
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Grease and line two oven trays.
- Step 2 of 5In 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.
- Step 3 of 5Transfer 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.
- Step 4 of 5Using 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.
- Step 5 of 5Divide soup between serving bowls. Drizzle with yoghurt and top with spinach, reserved cauliflower mixture and almonds. Serve with bread on the side.
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Grease and line two oven trays.
- Step 2 of 5In 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.
- Step 3 of 5Transfer 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.
- Step 4 of 5Using 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.
- Step 5 of 5Divide soup between serving bowls. Drizzle with yoghurt and top with spinach, reserved cauliflower mixture and almonds. Serve with bread on the side.
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Grease and line two oven trays.
- Step 2 of 5In 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.
- Step 3 of 5Transfer 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.
- Step 4 of 5Using 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.
- Step 5 of 5Divide soup between serving bowls. Drizzle with yoghurt and top with spinach, reserved cauliflower mixture and almonds. Serve with bread on the side.