Curried Cauliflower and Chickpea Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 head cauliflower, cut into florets (about 6 cups)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, ginger, turmeric, cumin, coriander, and cayenne; cook for 1 minute.
3. 3 Pour in vegetable broth, add cauliflower and diced tomatoes, then bring to a boil.
4. 4 Reduce heat, stir in chickpeas, and simmer until cauliflower is tender, about 15 minutes.
5. 5 Season with salt and pepper to taste.
6. 6 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot

Variations

• Add a squeeze of lemon juice for brightness or a dollop of yogurt for creaminess.

Substitutions

• Substitute vegetable broth with chicken broth for a non-vegetarian version.

Pairings

• Naan bread
• Basmati rice

Nutrition

Tips

• For a creamier texture, blend half the soup and stir it back into the pot.
• Adjust spice levels to your liking by tweaking the cayenne pepper.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with warm naan bread or a side of basmati rice.

FAQ