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vegan cauliflower soup with roasted chickpeas
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Vegan Cauliflower Soup with Roasted Chickpeas

This Vegan Cauliflower Soup with Roasted Chickpeas makes an incredibly delicous, cozy, plant-based first or main course! Filled with warming ingredients, I can't think of anything better during the cooler months!
Course first course, lunch, Main Course, Side Dish, Soup
Keyword #cauliflowerandlentilsoup, #proteinpackedvegansoup, #vegancauliflowersoup, #vegansoupwithprotein
Cook Time 45 minutes
Servings 4 people
Author Plants Dish

Equipment

  • blender or immersion blender

Ingredients

FOR THE ROASTED CHICKPEAS

  • 1 15 - oz can chickpeas drained and rinsed
  • 2 tbsp pure maple syrup
  • 1 tbsp soy sauce
  • ½ tsp ground ginger

FOR THE CAULIFLOWER SOUP

  • 2 tbsp neutral-tasting oil for sautéing or water for oil-free
  • 1 head cauliflower cut into bite-size florets
  • 1 cup cooked red lentils drained + rinsed
  • 4 cloves garlic minced
  • 2 medium carrots diced
  • ½ white or yellow onion diced
  • 1 tsp dried oregano
  • 1 tsp ground ginger
  • ½ tsp dried thyme
  • 4 cups vegetable broth
  • 1 tbsp soy sauce
  • 1 tbsp nutritional yeast optional for a slightly "cheesy" flavor
  • 1 tbsp pure maple syrup

Instructions

FOR THE ROASTED CHICKPEAS

  • Preheat your oven to 400 degrees Fahrenheit.
  • In a small bowl, combine the chickpeas, soy sauce, maple syrup, and ground gigner until combined. then, spread the chickpeas onto a parchment-lined baking sheet and bake for 20-25 minutes, stirring every five minutes

FOR THE CAULIFLOWER SOUP

  • In a large stock pot add oil or water, cauliflower florets, diced carrots, minced garlic, diced onion, oregano, gingner and thyme and saute for ten minutes over medium heat.
  • Add four cups of broth and lentils and bring to a boil. Then, cover the pot, turn the soup down to a simmer and let cook for 25 minutes.
  • After 25 minutes, uncover and transfer the soup to a blender or use an immersion blender to blend until it's completely smooth and fluffy. The "fluffy" result will be achieved easier with a high-powered blender (such as a Vitamix, linked in the article above).
  • Once smooth, transfer back to the stock pot, stir in the soy sauce, nutritional yeast, and maple syrup. Salt + pepper to taste.
  • Top with the roasted chickpeas, fresh herbs, swirl of coconut milk etc. + ENJOY!

Notes

TOPPING IDEAS: Dill, chives, coconut milk, roasted pumpkin seeds, roasted sesame seeds, jalapeño
STORAGE: This will save in the refrigerator for about four days or freeze for up to three months