Cauliflower Chickpea Soup

Cauliflower Chickpea Soup


Servings 6
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

4.0 based on 4 ratings.


  • 1 Head Cauliflower
  • 1/4 cup Olive Oil
  • 4 Cloves Of Garlic
  • 1 Chickpeas (400 Grams) rinsed, drained
  • 2 Medium-sized Potatoes peeled, cubed
  • 1.5 tsp Ground Cumin
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Dried Thyme
  • 4 cups Vegetable Stock
  • 1/2 cup Cream

Nutrition Information

Qty per
390g serve
Qty per
Energy 167cal 43cal
Protein 7.3g 1.9g
Fat (total) 2.11g 0.54g
 - saturated 1.32g 0.34g
Carbohydrate 32g 8g
 - sugars 6.9g 1.8g
Dietary Fibre 7.4g 1.9g
Sodium 538mg 138mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Healthy, warm soups don’t get much better than this Cauliflower Chickpea Soup.

Light in flavour but packed with healthy vegetables and legume goodness – this is one soup you won’t ever regret making!  Cauliflower Chickpea Soup is definitely a must-try! Perfect to warm you up and satisfying, too.

We love that the pre-roasting of the vegetables allows all of the flavours to come out, and makes this a relatively hands-off meal. Also, this looks just like potato soup, so if you’ve got fussy eaters, just let them think that!


  1. Preheat oven to 200 degrees and prepare a large baking sheet.

  2. Toss the cauliflower florets, chickpeas, whole garlic gloves, cumin, red pepper flakes and dried thyme in 3 tbs of olive oil. Spread over the baking sheet and roast for 30 minutes, flipping/stirring at the 15-minute mark.

  3. While this is roasting, heat the rest of the olive oil in a large, heavy-based pot on a medium heat. Add the potatoes and the salt and pepper and cook, stirring regularly.

  4. To the pot, add the vegetable broth along with 1 cup of water. Bring to the boil and then turn the heat down to a simmer. Continue to simmer until potatoes are soft, 15-20 mins depending on how big your cubes are.

  5. Take the pot off the heat and stir through the cauliflower mix. Puree the soup using a blender (in batches) or an immersion blender. Once pureed, put the soup back into the pot and stir through the cream.

This is super easy to make and serves 6 people. Don’t hesitate and prepare the ingredients now!

Cauliflower Chickpea Soup | Stay at Home

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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