Introduction
Tutorial: how to make roasted cauliflower chickpea soup — sheet-pan roast + blend silky + crispy chickpea topping. 45 min vegan.
Ingredients List
- 1 large cauliflower + 2 cans chickpeas + 1 onion + 1 garlic head + 1/4 cup olive oil + cumin + coriander + turmeric + smoked paprika + cinnamon + cayenne + S+P
- 4 cups veg broth + 3 tbsp tahini + 3 tbsp lemon + zest + 1 tbsp miso
- Reserved chickpeas + paprika + salt + chili oil/harissa + parsley + cilantro + lemon + flaky salt
Timing
Prep 10. Roast 25. Blend 10. Total 45 min.
Step 1 — Spice
425°F. Toss all veggies with oil + spices.
Step 2 — Roast 22-25 Min
2 sheets. Garlic head. Toss at 15.
Step 3 — Reserve Chickpeas
1 cup crispiest + paprika + salt + oil.
Step 4 — Squeeze Garlic
Soft cloves into pot.
Step 5 — Blend Silky
All veg + broth + tahini + lemon + miso. 60-90 sec.
Step 6 — Bowl + Garnish
Chickpeas, chili oil, herbs, lemon, salt.
Nutritional Information
- Calories 340 | Protein 13g | Fat 16g | Carbs 40g | Fiber 12g | Vit C 120% DV
Healthier Alternatives
Less oil. Spinach. Cashew butter. Squash. No miso.
Serving Suggestions
Sourdough. Kale salad. Pita + hummus. Fried shallots. White wine, herbal tea.
Common Mistakes to Avoid
- Wet chickpeas
- Crowded pan
- Boiled veggies
- Underseasoned
- No topping
Storing Tips
5 days fridge. Topping separate 1-2 days. Freeze 3 mo. Roast 3 days ahead.
Conclusion
That’s how to make roasted cauliflower chickpea soup. Comment your topping combo, share a photo, subscribe.
FAQs
Tahini sub? Cashew butter.
Frozen cauliflower? 30-35 min.
Best broth? Low-sodium veg.
Immersion blender? 90 sec.
Make ahead? 5 days.
Soy-free? Skip miso.
Recipe Card: Roasted Cauliflower and Chickpea Soup
Prep: 10 min | Roast: 25 min | Blend: 10 min | Total: 45 min | Serves: 6 | Calories: 340/serving
Ingredients
- 1 large cauliflower + 2 cans chickpeas + 1 onion + 1 garlic head + 1/4 cup olive oil + cumin + coriander + turmeric + smoked paprika + cinnamon + cayenne + S+P
- 4 cups veg broth + 3 tbsp tahini + 3 tbsp lemon + zest + 1 tbsp white miso
- Reserved crispy chickpeas + paprika + salt + chili oil + parsley + cilantro + lemon + flaky salt
Instructions
- Toss cauliflower, chickpeas, onion with olive oil and spices; place garlic head on pan.
- Roast at 425°F for 22-25 min on 2 sheet pans, tossing once.
- Reserve 1 cup crispy chickpeas seasoned with extra paprika and salt.
- Squeeze roasted garlic into pot.
- Blend remaining veggies with broth, tahini, lemon, zest, miso until silky.
- Ladle into bowls; top with crispy chickpeas, chili oil swirl, herbs, lemon, salt.
Nutrition (per serving)
Calories 340 | Protein 13g | Fat 16g | Carbs 40g | Fiber 12g | Vit C 120% DV
