Roasted Cauliflower, Chickpea & Sweet Potato Soup

This Roasted Cauliflower, Chickpea & Sweet Potato Soup is the perfect thing to enjoy while watching the snowflakes and the grey winter sky from your cozy kitchen .It’s very creamy, kind of nutty and has just the right amount of spice. The roasted cauliflower and chickpeas on top turn it into a really attractive meal for guests
Course Appetizer, main, Soup
Cuisine middleeastern, vegetarian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2 people
Calories 400 kcal
Author Kiki Johnson


  • 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. paprika
  • 2 medium sweet potatoes about 2 1/2 cups total, peeled and cubed
  • 1 tsp. black pepper
  • splash of white wine
  • 3 cups vegetable broth
  • 1 cup milk or almond milk
  • 1/2 cup heavy cream or soy cream
  • For Garnish
  • Reserved roasted cauliflower/chickpeas
  • smoked paprika
  • Fresh thyme leaves


  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 sweet 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 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 you can carefully transfer the soup to a food processor or blender (I´d recommend working in batches) and puree until smooth. Return the soup to the stove and gently re-warm it. Stir in the heavy 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

You can turn this soup into a vegan dish by substituting milk with soy or almond milk and cream with soy cream or coconut milk