Roasted Cauliflower Soup with Chickpeas – Healthy +Vegan
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This Vegan Roasted Cauliflower Soup with Chickpeas and coconut milk is so creamy but can be made without cream or cheese! Serve it topped with roasted chickpeas and charred cauliflower! Jump to Recipe
I know cauliflower soup might not sound super appealing if you’ve never had it before. Trust me, it can be so delicious and this is not just cauliflower soup but vegan roasted cauliflower soup! Which is a whole different story.
This Vegan Roasted Cauliflower Soup with chickpeas is the perfect thing to enjoy while watching the snowflakes and the grey winter sky from your warm and cozy kitchen window. It’s really healthy and packed with healthy veggies like protein-packed roasted chickpeas. At the same time, it is also very creamy in texture without having to add a lot of cream or cheese to it thanks to some added potatoes and cashew cream!
Why you will love Roasted Cauliflower Soup:
The healthy roasted cauliflower soup is made with coconut milk and comes with a topping of crunchy chickpeas and smoky cauliflower florets and tastes slightly sweet, a little smoky from the roasted veg and kind of nutty and it has just the right amount of spice.
This soup calls for basic ingredients but yields amazing flavor. If you have ahead of cauliflower in the fridge, you probably have everything else you’ll need.
The secret of this creamy chickpea cauliflower soup is roasting slightly seasoned cauliflower florets, chickpeas and garlic in the oven until nicely caramelized!
One part goes right into the soup but we keep some of that mixture for the topping. This really elevates this fall soup from cozy comfort food to a spectacular meal you could easily serve your guests.
Tips:
- This roasted cauliflower potato soup freezes well for later.
- This creamy vegan soup is diet-friendly. It’s gluten-free and dairy-free
- You can use sweet potatoes instead of potatoes
- I recommend blending this soup in a stand blender as this yields the creamiest results. Fortunately, the ingredients used here are fairly soft, so even an inexpensive stand blender should work well
- You can use coconut cream and coconut milk here but the soup will taste coconut-y.
I simply cannot get enough soup and stews these days. I blame the Canadian winter! Staying at home that much at least gives me plenty of time to get creative with my soup recipes!
Here are some more soup recipes:
★ Did you make and love this healthy vegan roasted cauliflower soup recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Vegan Roasted Cauliflower Soup with Crispy Chickpeas and Potatoes
This easy and healthy Vegan Roasted Cauliflower Soup with Chickpeas is so creamy but can be made without cream or cheese! Serve it topped with roasted chickpeas and charred cauliflower! So damn delicious
Ingredients
- For the Soup
- 1 cauliflower head about 4 cups total, cut into florets
- 1 can chickpeas 15 ounce, rinsed and drained
- 5 garlic cloves peeled
- 4 tablespoons extra-virgin olive oil divided
- 1 tsp ground cumin or more to taste
- 1/2 tsp salt
- 1 tsp smoked paprika
- 2 medium potatoes or sweet potatoes about 2 1/2 cups total, peeled and cubed
- 1 tsp black pepper
- 1/4 cup white wine
- 3 cups vegetable broth
- 1 cup dairyfree milk like coconut oat or almond, hazelnut is also nice or regular milk
- 1/2 cup coconut cream cashew cream or soy cream
Decoration
- Reserved roasted cauliflower/chickpeas
- smoked paprika
- Fresh thyme leaves
- cashew sour cream or cream
Instructions
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Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower florets, chickpeas and peeled garlic cloves with 3 tablespoons of the olive oil and the cumin, salt and paprika. Roast in your pre-heated oven for 30 minutes, stirring once half way through. Remove from your oven and set aside. Reserve about 1/2 cup for the garnish.
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Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently. Let them turn slightly golden and deglaze with a splash of white wine. Add the vegetable broth and the coconut milk and increase the heat to bring the mixture to a boil. Once boiling, turn the heat down to maintain a simmer. Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes. Remove the pot from the heat.
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Add the roasted cauliflower/chickpeas to the pot and stir to combine.
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Puree the soup using an immersion blender or transfert to a blender or food processor (I´d recommend working in batches) and puree until smooth. Return the soup to the stove and gently re-warm it. Stir in the soy or cashew cream and season to taste with salt and pepper.
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To serve, ladle the soup into bowls and top with the reserved roasted cauliflower/chickpeas, some smoked paprika powder, and some thyme leaves.
Recipe Notes
-
This roasted cauliflower soup freezes well for later.
-
This creamy soup is diet-friendly. It’s gluten-free and dairy-free
- You can use sweet potatoes instead of potatoes
- I recommend blending this soup in a stand blender as this yields the creamiest results. Fortunately, the ingredients used here are fairly soft, so even an inexpensive stand blender should work well
- You can use coconut cream and coconut milk here but the soup will taste coconut-y.
Mhh wie köstlich und geröstet gibt der Blumenkohl ein viel intensiveren Geschmack!Eine gute Idee!
Liebe Grüsse,
Krisi