This Vegan Curried Cauliflower Soup is garnished with delicious Roast Chickpea Croutons and can be ready to serve in less than 40 minutes. A bowl of this curried cauliflower soup is so nourishing, warming, wholesomely hearty, oil-free, yet packed with tasty curry flavours. This easy curry soup recipe is ideal for busy people needing fast, nutritious, vegan, vegetarian, plant-based, meat-free meals, that are crammed with flavour. This recipe can be easily prepared for gluten-free diets and is the perfect introduction to plant-based diets.
Food processor, stand blender, or an immersion stick blender or potato masher optional, only required if blending part or all of the soup
Baking tray optional, only required if preparing chickpea croutons
lemon zester
Ingredients
500gramscauliflower[chopped into small florets, can use frozen, just chuck it in frozen at the beginning of cooking. Sliced cauliflower leaves can also be used]
1mediumred onion[sliced, or replace with a white or brown onion]
6clovesgarlic [minced or fine diced, can use more if liked, or replace with 2-3 teaspoons garlic powder or paste]
2teaspoonmaple syrup[or your usual sweetener, syrup, sugar]
1 ½tablespooncurry powder[we used a mild Madras curry powder, for a spicier soup use a medium or hot powder.]
½teaspoonginger powder[or replace with 1 tablespoon of fresh ginger minced or fine diced, or a paste]
1teaspoonturmeric powder
2tablespoonspeanut butter[Or almond or cashew butter. Or sunflower seed butter or soybean butter] Or omit.
1.2litresvegetable stock
Add at the end of cooking:
1teaspoongaram masala powder
For the chickpea croutons:
1canchickpeas[400g,14 oz can, drained, rinsed and patted dried, or replace with 240 grams cooked chickpeas]
2teaspoongaram masala powder[or curry powder]
1tablespoonolive oil, optional[or your usual oil, or replace the oil with 3-4 tablespoons of aqua Faber - canned chickpea liquid]
Optional to garnish:
20gramscoriander[cilantro, chopped]
½lemon[fine grate or zest the peel]
Instructions
Prepare soup:
Add the cauliflower, onion, garlic, curry powder, turmeric powder, ginger powder, peanut butter, maple syrup or sugar, and the vegetable stock to a large soup pot. Give it all a good mix.
500 grams cauliflower, 1 medium red onion, 6 cloves garlic, 2 teaspoon maple syrup, 1 ½ tablespoon curry powder, ½ teaspoon ginger powder, 1 teaspoon turmeric powder, 2 tablespoons peanut butter, 1.2 litres vegetable stock
Over a high heat, bring to a boil, lower the heat, and simmer for 20 minutes.
Remove a few cups of the soup and using an immersion stick blender or a suitable food processor blend some of the soup, and then mix the blended soup with the chunky soup. Or if preferred blend all the soup until smooth.Alternatively, part of the soup can be mashed well with a potato masher and then the mashed soup stirred through the rest of the soup. Or simply omit the blending and enjoy a chunky soup.
[please note: Many food processors and countertop blenders are not suitable for blending hot soups so do consult your appliance guide booklet for specific safety advice. If in doubt let the soup cool before blending]
Once the soup is ready to serve, stir through the garam masala spice mix and season with salt and pepper to taste.
1 teaspoon garam masala powder
Optional serving suggestion: Enjoy with chopped coriander sprinkled over each bowl, some grated lemon zest, a sprinkle or red paprika, pepper or chilli flakes, and the chickpea croutons.
20 grams coriander, ½ lemon
Chickpea Croutons: [prepare while the soup is cooking]
Preheat the oven to 180 Fan, 200 Celsius, 392 Fahrenheit, Gas 6.
Place the drained, rinsed, and dried chickpeas into a bowl and toss with garam masala powder, salt & pepper, and either the oil or aqua Faber, or just dry roast with no oil or aqua Faber.
1 can chickpeas, 2 teaspoon garam masala powder, 1 tablespoon olive oil, optional
Spread the seasoned chickpeas out onto a baking tray lined with parchment paper.
Bake for 20 minutes before removing from the oven, give the chickpeas a good shake or stir around the baking tray.
Raise the temperature to 200 Fan, 220 Celsius, 428 Fahrenheit, Gas 7. Roast for another 10 minutes until nicely browned and crisp, watch the chickpeas carefully to make sure they do not burn.
Serve the chickpea croutons right away or leave for a short while on the baking tray while your soup is being prepared. Store leftover chickpeas in an airtight jar for up to 3 days. Although the chickpeas are best enjoyed soon after roasting, they can be refreshed by heating up in a hot oven or in an air-fryer.
Notes
Nutritional information is provided for guidance only and is not a strict analysis as ingredients vary.
Leftover soup can be stored in the refrigerator, in a covered container, for up to 3 days.
Or freeze for 2-3 months.
As this soup contains turmeric its best to store in a container that won't potentially be stained by the turmeric colour!
Likewise use cooking utensils that won't be stained by the turmeric. We have lost count of the time turmeric has stained our cooking utensils!
Reheat by placing the soup into a saucepan, and over a medium heat bring to the boil, then lower the heat and simmer for 2-3 minutes, stirring frequently.