Curried Cauliflower and Chickpea Soup

This Curried Cauliflower and Chickpea Soup is just what the doctor ordered. Healthy, comforting, nutritious and delicious!

I’ve been craving soup lately and this one always hits the spot. It’s cozy and comforting, and also loaded with nutrient dense and flu fighting foods. Ready in under 30 minutes and great for meal prep.

Curry cauliflower and chickpea soup in white bowls with chopped cilantro

Ingredients You’ll Need

  • Olive Oil.
  • Cauliflower.
  • Yellow onion.
  • Shallot.
  • Chickpeas.
  • Garlic.
  • Cumin.
  • Turmeric.
  • Yellow curry powder.
  • Garlic powder.
  • Broth. Chicken broth or Vegetable broth both work!
  • Lemon.
  • Coconut milk.
  • Cilantro.

Why this soup is so good for you!

  • Cauliflower is rich in antioxidants that help to boost immune system, specifically glutathione, a super hero antioxidant that helps fight off infection.
  • Turmeric (aka, The Wonder Herb) has anti-inflammatory properties that can help fight infection and aid in digestion, and has also been shown to lessen the damage caused by free radicals in your system.
  • Garlic is loaded with potassium, calcium, and sulfur containing compounds that have been shown to enhance immune function and disease-fighting response of certain white blood cells in the body when they encounter the dreaded cold or flu.

How to make this easy roasted cauliflower soup:

This Chickpea and Cauliflower soup is wildly delicious and also really easy!  Simply roast the cauliflower, chickpeas, onion, garlic, shallots and spices until golden, then blend it all up with coconut milk, broth, a little lemon and voila!  I can assure you your family will love this recipe!


Curried Cauliflower and Chickpea Soup

Curried Cauliflower and Chickpea Soup
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4-5 1x


  • 34 T Olive Oil
  • I head of cauliflower, stems removed, chopped into florets
  • 1 yellow onion, roughly chopped into 2 inch pieces
  • 1/2 shallot, thinly sliced
  • 115 oz can chickpeas, drained and rinsed
  • 4 cloves garlic, minced
  • 1 1/4 tsp cumin
  • 1/2 tsp turmeric
  • 3 tsp yellow curry powder
  • 1 tsp garlic powder
  • 1 1/2 tsp salt (or to taste)
  • 3/4 tsp pepper
  • 2 cups chicken broth, more as needed (or vegetable broth)
  • Juice of 1/2 lemon
  • 115 oz can full fat coconut milk
  • Chopped Cilantro, as garnish


  1. Preheat oven to 425 and line baking sheet with parchment paper.
  2. Toss cauliflower, chickpeas, onion, garlic, and shallots with olive oil, cumin, turmeric, curry powder, garlic powder, salt & pepper. Spread into an even layer on your baking sheet, and bake for 25-30 minutes, tossing after 15 minutes, until nicely roasted. 
  3. Remove from the oven and transfer 2/3 cup of the roasted mixture aside then transfer remaining to your blender or food possessor.
  4. Add chicken/veggie broth, coconut milk, and lemon to blender and blend until smooth and creamy. Adjust seasonings to taste.
  5. Serve in bowls topped with roasted cauliflower chickpea mixture, a drizzle of olive oil and chopped cilantro. Enjoy!! 
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