Golden Cauliflower, Coconut & Chickpea Soup

Published by

Jasmine

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This is one of those ‘accidental’ recipes I just made up because I had a head of cauliflower that needed eating, but sometimes those are the best ones…

INGREDIENTS

Spices, aromatics & flavour:

Turmeric

Ground coriander

Cumin

Mustard seeds

Garlic

Ginger

Shallot

Green chilli

Vegetable stock cube

Soup:

Cauliflower

Chickpeas (pre-cooked – canned or jarred)

Fresh coriander

Chopped tomatoes

Coconut milk (I used light – you can also use full-fat or coconut cream and add extra water)

Toppings:

Toasted coconut flake

Chilli flakes

TIPS & NOTES

With a little bit of upfront work, this is a great ‘set it and forget it’ recipe. Toasting the spices in oil, popping the mustard seeds and sautéing the aromatics helps unlock added flavour. After that, you’re just simmering and blending. It’s so easy and perfect for meal prep!

Cauliflower, Chickpea & Coconut Soup

  • Servings: 3-4
  • Difficulty: Easy
  • Print

A cosy, spiced soup that’s incredibly easy to prep

Blender required, no advanced prep needed


Ingredients

  • 1 head of cauliflower (cut into florets)
  • 1/2 a 400ml can of light coconut milk
  • 1/3 of a 400ml can of chopped tomatoes
  • 1 shallot (chopped)
  • 5cm piece of ginger (scrape off bark and chop)
  • 2 cloves of garlic (chopped)
  • 1 small mild chilli (chopped)
  • 1 tsp of cumin
  • 1 tsp of mustard seeds
  • 1/2 a tsp of chilli flakes
  • 1/2 a tsp of ground coriander
  • 1 tsp of turmeric
  • 1 stock cube dissolved in 1 litre of water immediately before use
  • 1 tbsp of cooking oil
  • 400g can of chickpeas (drained and rinsed)
  • A handful (c. 10g) of fresh coriander
  • 8g of toasted coconut flakes
  • Salt and pepper to taste


Directions

  1. Add the cooking oil to a lidded pot over a medium-high heat – allow to warm up for a couple of minutes then add the mustard seeds, when they begin to pop, add the dried turmeric, coriander and cumin for a minute and toast before adding the garlic, shallot, ginger and chilli with some salt and pepper – sauté for a couple of mins until fragrant
  2. Boil the kettle then add the cauliflower and coat in the aromatic base – leave to cook together whilst you prepare the vegetable stock with a litre of water
  3. Add the chickpeas, coconut milk, chopped tomatoes, most of the fresh coriander (hold some back for garnish) and litre of vegetable stock and season generously with salt and pepper before bringing up to a boil then reducing to a simmer – cover and cook for 25 mins
  4. Either use an immersion blender or transfer the mixture to a heat-safe blender and blitz until smooth
  5. Serve topped with the chilli flakes, reserved coriander and toasted coconut flakes

Let me know if you try my cauliflower, coconut and chickpea soup!

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