Thick, creamy and subtly spiced. This Spiced Chickpea & Cauliflower Soup is healthy and delicious especially with it’s crunchy topping.
Soup is such a versatile and easy dish that is so comforting. As I have mentioned before, I am very fussy when it comes to soup which is why I always make my own. It also means I can decide exactly which ingredients I use in my soup helping keep them healthy.
Each Christmas my parents put together a huge box of cupboard staples for my sister and I. They started doing this when we had recently moved out as a way of helping us stock our cupboards.
It has now become a tradition each year. This was because of how excited us and our husbands got!
Sometimes we get some ingredients that we wouldn’t usually buy for ourselves and swapping does happen! However the Christmas before last I got a tin of chickpeas which I have never bought before but didn’t swap.
I am not a huge fan of pulses and beans and I want to try to incorporate more of these into my diet, so this lonely can of chickpeas was a step in the right direction.
After over a year of them sitting in my pantry, I decided it was finally time to bite the bullet and use them. Soup was the first thing that sprung to mind, closely followed by spices which is how my Spiced Chickpea & Cauliflower Soup came about.
The chickpeas give this soup a delicious thick and creamy consistency which make this soup so cosy and comforting. Also the crisp topping adds some texture which is great with the silky smooth soup.
This recipe is obviously vegetarian. You could also easily make it vegan by switching the semi skimmed milk to dairy free milk.
Spiced Chickpea & Cauliflower Soup
Thick, creamy and subtly spiced. This Spiced Chickpea & Cauliflower Soup is healthy and delicious especially with it’s crunchy topping.
Ingredients
For the soup
- 1 400g tin of chickpeas rinsed (reserve approx 1 tbsp)
- 400 g cauliflower
- ½ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp ground tumeric
- ¼ tsp garam masala
- 2 tsp sea salt
- Pinch of ground black pepper
- 300 ml semi skimmed milk
- 400 ml vegetable stock
For the topping
- 1 tbsp reserved chickpeas
- 30 g cauliflower
- ¼ tsp sunflower oil
- ¼ tsp sea salt
- Sprinkle of cumin
- Sprinkle of tumeric
Instructions
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Drain and rinse the chickpeas and add to your soup maker/pan making sure you reserve a heaped tablespoon
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Cut the cauliflower into florets and add to the soup maker/pan along with the rest of the soup ingredients
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If using a soup maker, set it to the smooth setting and leave it to do it’s magic
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If using a pan, bring to the boil and then simmer for 20 minutes or until the vegetables are soft. Blitz until smooth
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As the soup is cooking, make the topping. Preheat the oven to 180ºC (fan assisted, 200ºC non fan)
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Cut the cauliflower into very small florets and add to the chickpeas. Mix with the rest of the ingredients and cook in the oven for 10 minutes until browned and toasted
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Serve the soup sprinkled with the crunchy topping
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I am such a sucker for creamy soup, and even better with curry flavor and crispy chickpeas!
The crispy chickpeas were a tasty addition 🙂
wow dear, Ooh my goodness – that looks so flippin good..! I need to give it a try..
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Herbs like rosemary, oregano and thyme work well (either fresh or dried), as do whole garlic cloves, peppercorns, fennel or mustard seed, red pepper flakes or ground spices such as paprika and tumeric all work well.
I have been eating a lot of unhealthy foods lately – so bad! 🙁 Now, I want a bowl of this delicious soup! Thanks a lot for sharing, Cat! x
I’m glad I’m not the only one who hasn’t been eating the best. Love a soup but looking forward to it being salad weather!x
I love chickpeas but have never had chickpea soup. I bet it tastes delicious with those spice, though. Thanks for sharing #recipeoftheweek
They make the soup lovely and creamy.
What a great way to use them The soup looks delicious, thank you for linking to #CookBlogShare
Yes please! Could eat this right now! x
Yes please! Could so eat this now! x