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.