Need an easy soup recipe? Look no further than this easy chickpea and cauliflower soup. Capers add the perfect amount of salty brininess to this vegan soup recipe.
An ideal midweek soup recipe
This is one of those throw-together meals that just works. It’s salty, briny, comforting, and easy to whip up. You don’t need many ingredients; you probably have most of the ingredients already.
How to make this chickpea and cauliflower soup recipe
Ready to cook? Below, I’ll outline what you need and how to make it. I also have a few substitution suggestions to help you modify this recipe as needed.
What you need
You only need a few ingredients for this easy vegan soup recipe.
- Aromatics: I use onion, garlic, and capers as the base for this soup recipe. If you don’t have capers, you could use diced green olives. Castelvetrano olives would be a delicious option to bring in that briny flavor. You could also replace the onion with a sliced leek or add diced red bell peppers or a sliced fennel bulb to bolster the aromatics.
- Butter: I used Miyoko’s plant-based butter. If you don’t keep vegan, you can use dairy-based butter. Alternatively, add a little olive oil to add a little extra richness to the soup.
- Spices: I keep it simple with salt, pepper, paprika, and crushed red pepper. Smoked paprika would be a delicious option to add a nice smokiness to this soup. Just added a few shakes to taste.
- Chickpeas and cauliflower: I use canned chickpeas, though any white bean would work well here. Try it with navy or cannellini beans instead! If you don’t have cauliflower, you could use a mix of root veggies and tubers, like diced parsnips, turnips, potatoes, or celeriac. Remember that you may need to increase the simmer time to cook them through completely.
- Fresh herbs: I finish the soup with freshly minced parsley. Minced scallions, dill, chives, or a mix of fresh herbs would round out the flavors of the soup nicely, too.
How to make it
- Step 1: Start with the aromatics. Sauté the onion and then layer in the garlic and capers. Melt the butter into the aromatics until it becomes bubbly and frothy.
- Step 2: From there, add the chickpeas, paprika, and crushed red pepper. Cook them in the butter for about 5 minutes.
- Step 3: Add the cauliflower to the soup and cover with water or vegetable broth. Bring to a boil and then reduce the heat to low. Simmer uncovered for about 20 to 30 minutes or until the cauliflower is fork-tender.
- Step 4: Finish the soup with fresh parsley and simmer for 5 minutes.
You’re ready to serve it up! Transfer the soup to a tureen if you like. Ladle it into bowls and finish with more fresh parsley and a drizzle of good olive oil.
Vegan Chickpea and Cauliflower Soup
Need an easy soup recipe? Look no further than this easy chickpea and cauliflower soup. Capers add the perfect amount of salty brininess to this vegan soup recipe.
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Servings: 4
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion peeled and diced
- 6 cloves garlic peeled and minced
- 3 tablespoons capers drained
- 3 tablespoons plant-based butter
- 28-ounce can chickpeas drained
- 4 cups water or vegetable broth
- 1½ pounds cauliflower florets see Note 1
- 2 teaspoons paprika
- ½ teaspoon crushed red pepper plus more to taste
- ½ cup parsley loosely packed and minced; plus more for serving
- Salt and pepper to taste
For serving:
- Extra virgin olive oil optional
Instructions
Sauté the aromatics:
- In a large pot, heat 1 tablespoon of neutral oil over medium heat until very hot. Add the diced onion and cook, stirring regularly, for 5 to 7 minutes until it softens.
- Add the garlic cloves and sauté until fragrant, about 1 minute. Stir in the capers and cook for 1 minute.
- Add the butter to the aromatics. Once melted and frothy, add the chickpeas, paprika, and crushed red pepper and stir to coat with the butter. Cook for 5 minutes or until some of the chickpeas begin to turn a bit golden in color.
- Add the cauliflower to the pot. Add salt and pepper to taste. I recommend starting with 1½ teaspoons salt to start.
Simmer the soup:
- Add the water or vegetable broth and scrape up any browned bits stuck to the bottom.
- Bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 to 30 minutes or until the cauliflower is fork-tender. Taste and season with salt and pepper. Add more paprika and crushed red pepper, if desired.
- Add the minced parsley to the soup and simmer for 5 minutes. Turn off the heat.
To Serve:
- Transfer the soup to a tureen if desired. Ladle into bowls and finish with a drizzle of good extra virgin olive oil and a pinch of fresh parsley. Enjoy!
Recipe notes
Note 1: I use pre-cut cauliflower florets to save time on prep. If you’re using a whole head of cauliflower, aim for one that weighs about 2 pounds, as it will yield about 1½ pounds after trimming.
