Curried Cauliflower & Chickpea Soup

Curried Cauliflower & Chickpea Soup

By The Weekly  ,

July 15, 2019

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A soup with touches of spice stemming from Indian influence, this curried cauliflower and chickpea soup is easy, hearty and still healthy.

  • Prep: 15 mins
  • Cook: 50 mins
  • Yields: 4 to 6 Servings


1.5 kg cauliflower florets

2 x 400 g cans chickpeas, rinsed, drained

¼ cup olive oil

2 tbsps curry powder

1 tsp garam masala

1 tsp ground turmeric

1 tsp ground cumin

¼ tsp ground coriander

8 cups (2 litres) chicken stock

Juice 1 lemon

Greek-style yoghurt, baby spinach leaves, chopped smoked almonds, bread to serve


1Preheat oven to hot, 200 C. Grease and line two oven trays.

2In a large bowl, toss cauliflower and chickpeas with olive oil and spices. Divide between trays. Roast 20-25 mins until golden. Reserve 2 cups florets and chickpeas.

3Transfer remaining cauliflower and chickpeas to a large saucepan. Pour stock over and bring to boil on high. Reduce heat to low. Simmer, covered, 20-25 mins, until very tender.

4Using a stick blender, process mixture until smooth. Reheat on low, stirring, 2 mins. Stir lemon juice through and season.

5Divide soup between serving bowls. Drizzle yoghurt and top with baby spinach, reserved cauliflower mixture and almonds. Accompany with bread of choice.

Photo: John Paul Urizar/Bauer