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Roasted Cauliflower Curry Soup with Crispy Chickpeas

Updated: Feb 14, 2019

The last few days I’ve been asked for soup recipes. It’s the perfect time of year for this. This one is super easy, tasty and very filling. And VEGAN!! One of my favorite ways to serve it is OVER brown rice or quinoa all though it’s fine alone. But when I make it my main fork and knife meal, is serve it over rice. Only 317 calories for a large 8 ounce bowl.

Chef’s Note: make a little extra roasted cauliflower for garnish. Or put a few aside. Also, if you like a really spicy meal, use green curry paste instead of red. Another way I love to garnish this soup is with a dollop of almond or coconut milk yogurt. Also....I use the crispy chickpeas for garnishing the soup but I ALWAYS make extra...they’re clean PERFECT SNACKS.

As always, please share your comments and photos! Enjoy...and stay warm!!


For the Crispy Chickpeas:

• 14 oz can of chickpeas, rinsed and drained (more if you want to make extra)

• 1 tbsp clean oil (avocado or olive)

• 4 tsp curry powder

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp ground coriander

• 1 tsp ground turmeric

• 1 tsp salt

For the Cauliflower Soup:

• 1 1/2 medium head cauliflower, cut into florets

• 2 tbsp clean oil (avocado, coconut, or olive), divided

• 1 tsp ground mustard powder

• 1 tsp salt, or to taste

• 1 tsp ground black pepper, or to taste

• 1 yellow onion, diced

• 1 jalapeño, diced

• 2 cloves garlic, minced

• 3 tablespoons red curry paste

• 14 oz coconut milk (unsweetened)

• 4 cups vegetable broth or stock

• Chives, sliced, for serving

• Fresh cilantro or parsley, for serving

• Lime wedges, for serving


1. Preheat the oven to 400˚F to bake the chickpeas.

2. In a medium bowl, combine the chickpeas, oil, and spices/salt. Toss to coat them well with the spice mixture. Then spread the chickpeas in an even layer on a baking sheet.

3. Bake for 30 minutes, until the chickpeas are crispy. Remove from the oven and let them cool.

4. Increase the oven temperature to 450˚F in order to roast the cauliflower.

5. In a large bowl, toss the cauliflower florets with 1 tbsp oil, salt, pepper and mustard powder in order to coat evenly. Then transfer the cauliflower to a baking sheet and spread in an even layer.

6. Roast for 25-30 minutes, until browned and tender. (I like mine a little extra gives the skip more flavor.) If you made extra for garnish, set some aside now.

7. Heat 1 tbsp oil in a large saucepan over medium heat. Add the onion and jalapeño. Cook until the onion begins to turn translucent, about 2 minutes.

8. Next add the garlic and continue to cook for 2 more minutes, stirring frequently so the garlic doesn’t burn.

9. Add the curry paste and cook for 1 minute, stirring frequently until the paste is dissolved and well combined with the onions.

10. Add the coconut milk and vegetable broth. Season with salt and pepper. Remove from the heat.

11. Add the roasted cauliflower to a blender with the broth and puree until smooth. (If you have a stick blender, you could add the cauliflower to the broth mixture and blend it in the pot).

12. Serve in bowls (alone or over rice or quinoa). Top with the crispy chickpeas, chives, parsley, and a dollop of dairy free yogurt if you choose. (If you made extra cauliflower, garnish with a few florets on top). Serve with lime wedges on the side for additional flavor. Enjoy!

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