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a bowl of roasted cauliflower soup topped with roasted chickpeas and cashew cream

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

Course Appetizer, main, Soup
Cuisine middleeastern, vegetarian
Keyword cauliflower chickpea soup, roasted cauliflower soup, vegan cauliflower soup
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2 people
Calories 400 kcal
Author Kiki Johnson

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

  1. 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.

  2. 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.

  3. Add the roasted cauliflower/chickpeas to the pot and stir to combine.

  4. 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.

  5. 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.