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Roasted Cauliflower and Chickpea Soup

A creamy, roasted vegetable soup made with cauliflower and chickpeas for a hearty, healthy, and comforting meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mediterranean, Vegan
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 large cauliflower head cut into florets
  • 1 can chickpeas drained and rinsed
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 3 tbsp olive oil
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 1 lemon juiced
Toppings
  • fresh parsley for garnish
  • crispy roasted chickpeas optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Large soup pot
  • Blender or immersion blender

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet.
  2. Toss cauliflower and chickpeas with olive oil, spices, salt, and pepper.
  3. Roast for 25–30 minutes until golden and slightly crispy.
  4. Sauté onion in a pot until soft, then add garlic.
  5. Add roasted vegetables and broth, then simmer for 10 minutes.
  6. Blend until smooth and creamy using an immersion blender.
  7. Stir in lemon juice and adjust seasoning.
  8. Serve hot with chickpea topping and parsley.

Notes

For extra creaminess, blend longer or add coconut milk.