Roasted Cauliflower and Chickpea Soup (Creamy, Cozy & Plant-Powered in 45 Min)

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
Save

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

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)