This vegan curried cauliflower and chickpea soup with creamy coconut milk is rich, flavorful, and simply delicious. Topped with roasted cauliflower and crispy chickpea, this soup is sure to impress!
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Why you’ll love this recipe
This creamy, non-dairy soup is full of veggies and protein-packed chickpeas, blended up into a silky, low-carb soup that is bursting with flavor. It’s naturally vegan and gluten-free too, so everyone can enjoy it!
Ingredients and substitutions
- Olive Oil – to saute the onions, garlic, and aromatics. You can also use coconut oil or any other oil that you choose.
- Onion – a medium onion adds flavor, but can be omitted if you don’t want to use it.
- Garlic – for flavor.
- Spices – You will need a good quality curry powder for this soup- I love the flavor of Balti Curry, but you can use garam masala or any yellow Indian curry that you want. You will also need, turmeric, cumin, and red pepper flakes. I also like to add a dash or two of cayenne pepper to give the soup a little more heat.
- Cauliflower – 1 large head of cauliflower.
- Chickpeas – 1 can of chickpeas/ garbanzo beans. You will need 1/2 the can for soup and 1/2 the can for roasting.
- Vegetable Broth – You can use any vegan broth that you like, I like to use my homemade veggie broth. Use a low-sodium broth for a lower-sodium dish.
- Coconut Milk – full-fat canned coconut milk gives this soup a rich and creamy flavor and creamy texture. You can also use a can of coconut cream, cashew cream, or oat milk instead.
- Fresh Herbs – use fresh parsley, cilantro, or green onion for garnish along with the roast cauliflower and chickpea.
Helpful tools
- A large Soup Pot – you only want to fill it about 1/2 way with the soup so it doesn’t spatter out when you blend it.
- An Immersion Blender – this is the easiest way to puree the soup, but you can also transfer small amounts to a blender and blend until creamy. Be sure not to overfill the blender – you don’t want hot soup coming out of the top when you turn it on.
- A Sheet Pan – for roasting the cauliflower and chickpea topping (optional).
How to make curried cauliflower soup
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Roast the cauliflower and chickpeas
Step 1 – Preheat the oven to 375°F while you wash and chop up a large head of cauliflower into bite-sized pieces.
Step 2 – Open, drain, and rinse a can of chickpeas, then pour about 1/2 of the can onto a paper towel and dry off any excess water.
Step 3 – Place 1 1/2 cups of cauliflower florets and 3/4 cup of chickpeas on a sheet pan. Drizzle with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon of curry powder. 1/4 teaspoon of salt, and a dash of turmeric. Stir it around to coat them with the spices and place in the oven for 20 minutes flipping after 10 minutes.
Make the creamy curried soup
Step 4 – While the chickpeas and cauliflower are roasting, sauté a diced onion in 2 tablespoons of olive oil over low heat until soft, then add minced garlic, curry powder, salt, cumin, turmeric, and red pepper flakes, and cook for an additional 2 minutes.
Step 5 – Add the remaining cauliflower florets (about 4-5 cups) and 1/2 can of chickpeas and add broth until it just barely covers the cauliflower (about 3 cups).
Step 6 – Simmer for about 20 minutes until the cauliflower is very soft, then use your immersion blender to puree the soup until no large chunks remain.
Step 7 – Add a can of coconut milk to the soup and puree again with an immersion blender until very smooth. Heat for 2-3 more minutes, but do not boil. Add additional salt and cayenne pepper to taste.
Step 8 – Serve with roasted cauliflower and chickpeas on top and garnish with fresh parsley or cilantro.
Pro Tips
- Be sure to dry off the chickpeas before roasting so they get crispy in the oven.
- Only add enough vegetable broth to cover the cauliflower and chickpea, so that your soup stays thick enough to hold up the toppings.
- Once you add the coconut milk to the soup, only heat it though, don’t boil it.
Storage and reheating
Refrigerate:Â This vegan cauliflower soup will keep well in the fridge for up to 5 days in an airtight container.
Freeze:Â The curried cauliflower soup freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating:Â Reheat a bowl of soup in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.
More soups you’ll love
Vegan cauliflower soup recipe
Vegan Curried Cauliflower Soup
A creamy pureed cauliflower soup with chickpeas
- 3 tablespoons olive oil, divided
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon curry, plus a little extra for sprinkling on the roasted cauliflower.
- 1/4 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/8 teaspoon red pepper flakes, or cayenne pepper
- 1 large head cauliflower, (about 6 cups chopped)
- 1 (15.5oz) can chickpeas, (1 1/2 cups)
- 3 cups vegetable broth, (or enough to cover the cauliflower)
- 1 (13.5oz) can coconut milk, or cashew cream
- 2 tablespoons fresh parsley, or cilantro
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Roasting the cauliflower and chickpeas
Preheat the oven to 375°F while you wash and chop up a large head of cauliflower into bite-sized pieces.
Open, drain, and rinse a can of chickpeas, then pour about 1/2 of the can onto a paper towel and dry off any excess water.
Place 1 1/2 cups of cauliflower florets and 3/4 cup of chickpeas on a sheet pan. Drizzle with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon of curry powder. 1/4 teaspoon of salt, and a dash of turmeric. Stir it around to coat them with the spices and place in the oven for 20 minutes flipping after 10 minutes.
Making the creamy soup
While the chickpeas and cauliflower are roasting, sauté a diced onion in 2 tablespoons of olive oil over low heat until soft, then add minced garlic, curry powder, salt, cumin, turmeric, and red pepper flakes, and cook for an additional 2 minutes.
Add the remaining cauliflower florets (about 4-5 cups) and 1/2 can of chickpeas and add broth until it just barely covers the cauliflower (about 3 cups).
Simmer for about 20 minutes until the cauliflower is very soft, then use your immersion blender to puree the soup until no large chunks remain.
Add a can of coconut milk to the soup and puree again with an immersion blender until very smooth. Heat for 2-3 more minutes, but do not boil. Add additional salt and cayenne pepper to taste.
Serve with roasted cauliflower and chickpeas on top and garnish with fresh parsley or cilantro.
- Be sure to dry off the chickpeas before roasting so they get crispy in the oven.
- Only add enough vegetable broth to cover the cauliflower and chickpea, so that your soup stays thick enough to hold up the toppings.
- Once you add the coconut milk to the soup, only heat it though, don’t boil it.
Serving: 1bowl, Calories: 436kcal, Carbohydrates: 34g, Protein: 12g, Fat: 31g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Sodium: 646mg, Potassium: 893mg, Fiber: 9g, Sugar: 9g, Vitamin A: 630IU, Vitamin C: 78mg, Calcium: 101mg, Iron: 6mg
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