Curried Cauliflower Soup with Crispy Chickpeas
A smooth curried cauliflower soup made with coconut milk and warming spices, topped with crispy chickpeas for contrast. Simple to cook in one pot and well suited to make-ahead meals.
Ingredients
Soup
- 1 tbsp olive oil 15 ml
- 1 large onion finely diced (about 200 g)
- 3 garlic cloves crushed (about 9 g)
- 15 g fresh ginger grated
- 2 tbsp medium curry powder about 16 g
- 1 tsp ground cumin 2 g
- 1 tsp ground turmeric 2 g
- ¼ tsp chilli flakes optional
- 1 large cauliflower cut into florets (about 1,000 g prepared weight)
- 1 litre vegetable stock low-salt preferred
- 400 ml tinned coconut milk
- ½ lemon juiced (about 15 ml)
- Fine salt and black pepper to taste
Crispy Chickpeas
- 1 tin chickpeas drained (about 240 g drained weight)
- 1 tbsp olive oil 15 ml
- 1 tsp ground cumin 2 g
- 1 tsp smoked paprika 2 g
- ½ tsp garlic powder 1 g
- Pinch of fine salt
Instructions
- Heat the oven to 200°C (fan 180°C). Pat the chickpeas very dry, toss with olive oil, cumin, smoked paprika, garlic powder, and a pinch of salt. Spread in a single layer on a baking tray and roast for 20–25 minutes, shaking once, until golden and crisp.
- Warm the olive oil in a large pot over medium heat. Add the onion and cook for 5–7 minutes until soft and translucent.
- Stir in the garlic, ginger, curry powder, cumin, turmeric, and chilli flakes (if using). Cook for 30–60 seconds, stirring, until fragrant.
- Add the cauliflower and stir to coat in the spices. Pour in the stock, bring to a gentle boil, then reduce to a simmer. Cover and cook for 12–15 minutes, until the cauliflower is very tender.
- Stir in the coconut milk and blend until smooth. Adjust the consistency with a splash of hot water or stock if needed.
- Add the lemon juice, then season with salt and black pepper to taste.
- Ladle into bowls and top with the crispy chickpeas just before serving so they stay crunchy.
Notes
This soup is naturally vegan, dairy-free, and gluten-free (check your stock and curry powder if you’re serving someone who’s sensitive).
For a deeper, slightly sweeter flavour, roast the cauliflower florets at 220°C (fan 200°C) until well browned, then simmer them in the stock as usual before blending.
If you want a sharper, more fragrant spice profile, swap the curry powder for 1½ tsp garam masala + 1½ tsp ground coriander, and finish with extra lemon.
If you don’t have coconut milk, blend in 1 small cooked potato or 150 g white beans for body, then loosen with stock to your preferred thickness. Chickpeas can be swapped for toasted pumpkin seeds or crisped lentils if that’s what you have.