Cauliflower curry soup is an excellent option for those looking for a comforting, creamy, and nutritious meal. Combining the earthy flavors of cauliflower with warm, fragrant curry spices, this soup is a perfect balance of comfort and health. What elevates this dish to a whole new level is the crispy chickpeas on top, adding a delightful crunch to every spoonful. This rich, velvety soup is not only a feast for the taste buds but also for the eyes, as it offers a beautiful contrast between the smooth soup and the crispy chickpeas.
The soup is also highly versatile, perfect for different dietary needs. You can easily make it vegan, gluten-free, or add other vegetables to suit your preferences. Whether served as a hearty main course or a starter for a more elaborate meal, this cauliflower curry soup will satisfy both your cravings and nutritional goals. Let’s dive into the detailed recipe.
Ingredients:
For the soup:
– 1 large head of cauliflower, cut into florets
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 2 tablespoons olive oil
– 1 tablespoon curry powder (mild or hot, depending on preference)
– one teaspoon ground cumin
– 1 teaspoon ground coriander
– ½ teaspoon turmeric
– 4 cups vegetable broth (or chicken broth for a non-vegan option)
– 1 can (13.5 oz) coconut milk (full fat for creaminess)
– Salt and black pepper to taste
– Fresh cilantro for garnish
For the crispy chickpeas:
– 1 can (15 oz) chickpeas, drained and rinsed
– one tablespoon olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ½ teaspoon cumin
– Salt and pepper to taste
Preparation:
Step 1: Prepare the crispy chickpeas
Preheat your oven to 400°F (200°C). While waiting for the oven to heat, pat the chickpeas dry with a paper towel to remove any excess moisture. This helps them crisp up in the oven. In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper, ensuring they are evenly coated. Spread the chickpeas out on a baking sheet in a single layer. Bake for about 25–30 minutes, shaking the pan halfway through for even cooking. Once golden and crispy, set them aside to cool.
Step 2: Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onions and cook for 5–7 minutes, stirring occasionally, until softened and translucent. Next, add the minced garlic and grated ginger. Cook for an additional 2–3 minutes until fragrant, being careful not to burn the garlic.
Step 3: Add the spices
To the pot, add the curry powder, ground cumin, coriander, and turmeric. Stir the spices into the onion, garlic, and ginger mixture, allowing them to toast lightly for about 1 minute. This step helps bring out the flavors of the spices and adds depth to the soup.
Step 4: Add the cauliflower and broth
Add the cauliflower florets to the pot, stirring to coat them with the spice mixture. Pour in the vegetable broth (or chicken broth if using) and stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes or until the cauliflower is tender and easily pierced with a fork.
Step 5: Blend the soup
Once the cauliflower is cooked, remove the pot from the heat. Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth. After blending, stir in the coconut milk for added creaminess and bring the soup back to a gentle simmer for another 5 minutes. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Serve with crispy chickpeas
Ladle the creamy cauliflower curry soup into bowls and top each serving with a generous amount of crispy chickpeas. Garnish with fresh cilantro for a pop of color and extra flavor. Enjoy!
Variations:
1. Spice Level: You can adjust the heat of the soup by choosing mild or hot curry powder, or adding a pinch of cayenne pepper for extra spice.
2. Protein Addition: If you want to make this soup heartier, add cooked chicken, shrimp, or tofu to the soup for extra protein.
3. Vegetables: Add other vegetables like spinach, sweet potatoes, or carrots for added texture and flavor. Simply cook them along with the cauliflower.
4. Herbs: Garnish with fresh mint or basil instead of cilantro for a different herbal note.
Cooking Note:
The soup can be made a day ahead and reheated gently on the stove. The flavors will develop even more after sitting overnight. The crispy chickpeas are best served fresh for maximum crunch but can be stored in an airtight container at room temperature for up to two days. Re-crisp them in the oven for a few minutes before serving if needed.
Serving Suggestions:
– Serve the soup with a side of warm naan or crusty bread to soak up the creamy broth.
– A side salad with a tangy lemon vinaigrette will pair nicely to balance the richness of the soup.
– For a complete meal, consider serving this soup alongside a grain such as quinoa or rice to make it more filling.
Tips:
1. Blending the Soup: For an extra smooth texture, strain the soup after blending to remove any remaining chunks of cauliflower.
2. Chickpea Crunch: To ensure the chickpeas stay crispy, make sure they are thoroughly dried before roasting, and store them in a dry, cool place if not using immediately.
3. Adjusting Consistency: If you find the soup too thick after blending, add more vegetable broth or coconut milk until the desired consistency is reached.
4. Freezing: This soup freezes well, but it’s best to leave out the coconut milk until you’re ready to reheat. Freeze the soup base, thaw it, and add the coconut milk after reheating.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Nutritional Information (Per Serving):
Calories: 350
Protein: 10g
Sodium: 700mg
Fat: 20g
Carbohydrates: 35g
Fiber: 9g
FAQs:
1. Can I make this soup vegan?
Yes, the soup is naturally vegan if you use vegetable broth and ensure that all ingredients, such as the curry powder, are vegan-friendly.
2. Can I make this soup ahead of time?
Absolutely. The soup can be made a day or two ahead and stored in the refrigerator. The flavors actually deepen over time.
3. What can I substitute for coconut milk?
If you don’t like coconut milk, you can use cashew cream or even heavy cream if you don’t need the soup to be vegan.
4. Can I freeze this soup?
Yes, this soup freezes well. However, it’s best to add the coconut milk after thawing to preserve its creamy texture.
5. How do I reheat the soup?
Simply reheat it on the stove over low to medium heat, stirring occasionally. Add a little extra broth or coconut milk if it becomes too thick.
Conclusion:
Creamy Cauliflower Curry Soup with Crispy Chickpeas is a delightful blend of flavors, textures, and nutrients. It’s a versatile dish that suits a variety of dietary needs, from vegan to gluten-free. The combination of warming spices, creamy broth, and crispy chickpeas creates a perfect harmony, making it an ideal comfort food for colder days. With a range of customization options, from spice levels to additional vegetables, this soup can easily become a staple in your kitchen. Whether you’re making it for a cozy family dinner or serving it as an elegant appetizer, this recipe is bound to impress.
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Creamy Cauliflower Curry Soup with Crispy Chickpeas for a Crunchy Finish
- Total Time: 1 hour
Ingredients
Ingredients:
For the soup:
– 1 large head of cauliflower, cut into florets
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 2 tablespoons olive oil
– 1 tablespoon curry powder (mild or hot, depending on preference)
– one teaspoon ground cumin
– 1 teaspoon ground coriander
– ½ teaspoon turmeric
– 4 cups vegetable broth (or chicken broth for a non-vegan option)
– 1 can (13.5 oz) coconut milk (full fat for creaminess)
– Salt and black pepper to taste
– Fresh cilantro for garnish
For the crispy chickpeas:
– 1 can (15 oz) chickpeas, drained and rinsed
– one tablespoon olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ½ teaspoon cumin
– Salt and pepper to taste
Instructions
Preparation:
Step 1: Prepare the crispy chickpeas
Preheat your oven to 400°F (200°C). While waiting for the oven to heat, pat the chickpeas dry with a paper towel to remove any excess moisture. This helps them crisp up in the oven. In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper, ensuring they are evenly coated. Spread the chickpeas out on a baking sheet in a single layer. Bake for about 25–30 minutes, shaking the pan halfway through for even cooking. Once golden and crispy, set them aside to cool.
Step 2: Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onions and cook for 5–7 minutes, stirring occasionally, until softened and translucent. Next, add the minced garlic and grated ginger. Cook for an additional 2–3 minutes until fragrant, being careful not to burn the garlic.
Step 3: Add the spices
To the pot, add the curry powder, ground cumin, coriander, and turmeric. Stir the spices into the onion, garlic, and ginger mixture, allowing them to toast lightly for about 1 minute. This step helps bring out the flavors of the spices and adds depth to the soup.
Step 4: Add the cauliflower and broth
Add the cauliflower florets to the pot, stirring to coat them with the spice mixture. Pour in the vegetable broth (or chicken broth if using) and stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes or until the cauliflower is tender and easily pierced with a fork.
Step 5: Blend the soup
Once the cauliflower is cooked, remove the pot from the heat. Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth. After blending, stir in the coconut milk for added creaminess and bring the soup back to a gentle simmer for another 5 minutes. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Serve with crispy chickpeas
Ladle the creamy cauliflower curry soup into bowls and top each serving with a generous amount of crispy chickpeas. Garnish with fresh cilantro for a pop of color and extra flavor. Enjoy!
Notes
The soup can be made a day ahead and reheated gently on the stove. The flavors will develop even more after sitting overnight. The crispy chickpeas are best served fresh for maximum crunch but can be stored in an airtight container at room temperature for up to two days. Re-crisp them in the oven for a few minutes before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 350
- Sodium: 700mg
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g