Love cauliflower? Love chickpeas? This soup combines these two favorite ingredients and is creamy enough to be dreamy!
Nothing is better for the soul than a nice bowl of nourishing soup. Soup is a perfect, filling meal for all occasions. By making your own, you can load all the delicious vegetables and spices you desire, without all the sodium and preservatives found in store-bought brands. The rainbow of colorful vegetables will give you the vitamins and minerals your body desires while the high-water content will keep you hydrated. Soup is also a great way to give your body a break as it is easy for your body to digest.
Cauliflower has been making its way in all recipes from pizza crust to mashed potatoes, and rightfully so! This white vegetable may blend in, but its nutrients make it stand out. Cauliflower is high in fiber and water, which makes this vegetable so filling and low calorie. It also has high levels of vitamin C, vitamin K, folate, and B 12. Vitamin C fights to keep your immune system healthy. Vitamin K helps blood to clot. Folate is necessary for cell growth and metabolism. Vitamin B-12 contributes to energy, immune system health, and red blood cell health.
Chickpeas are also a color that tends to blend in, but like cauliflower, these beans are extremely nutritious. Chickpeas are full of fiber and protein which helps keep you satisfied. This low-calorie plant-based protein contains folate, manganese, iron, and B-6. Manganese and iron are essential for collagen production. Manganese is important for bone health, metabolism, and regulating blood sugar. Iron is important for healthy red blood cells. Vitamin B-6 contributes to helping the body make energy from food, to brain development, and to healthy skin.
Aside from being full of vitamins and minerals, this soup is also easy to make and takes less than 20 minutes! Another bonus is that everything can be cooked in one pot, which makes for easy cleaning. Here is the recipe:
Creamy Cauliflower Chickpea SoupIngredients
- 2 tablespoons olive oil
- 1 medium head of cauliflower cut into florets
- 15 oz can garbanzo beans, rinsed and drained
- 4 cups vegetable broth
- 1 cup broccoli florets
- ½ cup baby carrots
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- ½ medium yellow onion, diced
- ½ teaspoon curry powder
- ½ teaspoon cumin
- ½ teaspoon Sunwarrior Turmeric
- ¼ teaspoon ginger
- ½ teaspoon Sunwarrior Sea Salt
- Sunwarrior Nutritional Yeast for topping
Preheat oven to 400 degrees F. Toss cauliflower florets, baby carrots, and broccoli florets with 2 tablespoons olive oil and roast for 25-30 minutes.
In a large pan, heat 2 teaspoons of oil. Add onion and garlic and cook over medium-low heat, stirring occasionally, for about 3 minutes. Stir in sea salt, turmeric, curry, cumin, ginger. Add roasted carrots, broccoli, cauliflower, chickpeas, and vegetable broth, and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 20-25 minutes.
Divide in half. Place half in batches in a blender, and puree until smooth. Return the soup to the pot and re-warm over moderate heat. Add the other half so that you have a soup with substance. If it’s too creamy, add more water. Top with Sunwarrior Nutritional Yeast.