Curried Cauliflower & Chickpea Soup Recipe

Name: Curried Cauliflower & Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chopped onions; 1 tablespoon vegetable oil; 1 1/2 tablespoons grated peeled ginger root; 1 1/2 tablespoons curry powder; 1/2 teaspoon salt; 1 15-ounce can of chickpeas, drained; 3 cups water or vegetable broth (see page 295); 1 small head of cauliflower; 1 28-ounce can of diced tomatoes; Cranberry Chutney (page 231), Pineapple Chutney (page 229), or your favorite prepared chutney; A few sprigs of cilantro (optional)

Servings: persons

1 1/2 cups chopped onions
1 tablespoon vegetable oil
1 1/2 tablespoons grated peeled ginger root
1 1/2 tablespoons curry powder
1/2 teaspoon salt
1 15-ounce can of chickpeas, drained
3 cups water or vegetable broth (see page 295)
1 small head of cauliflower
1 28-ounce can of diced tomatoes
Cranberry Chutney (page 231), Pineapple Chutney (page 229), or your favorite prepared chutney
A few sprigs of cilantro (optional)

1
In a soup pot on medium heat, cook the onions in the oil for a few minutes, until they begin to soften.
2
Add the ginger, curry powder, and salt and saute for a minute or two, stirring constantly so the spices dont burn.
3
Add the chickpeas and the water, cover, and bring to a boil.
4
Meanwhile, cut the cauliflower into bite-sized pieces (about 4 cups).
5
When the water boils, stir in the cauliflower and tomatoes, reduce the heat, cover, and simmer until the cauliflower is tender, about 5 minutes.
6
When the cauliflower is done, remove the pot from the heat.
7
Puree 2 or 3 cups of the soup in a blender and stir it back into the pot.
8
Top each bowl of soup with a large spoonful of chutney and a sprig of cilantro.
9
Serve warm chapatis or naan bread with this spicy soup.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups chopped onions, 1 tablespoon vegetable oil, 1 1/2 tablespoons grated peeled ginger root, 1 1/2 tablespoons curry powder, and more.

Yes, Curried Cauliflower & Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Cauliflower & Chickpea Soup

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