Cauliflower and Chickpea Soup


Cauliflower and Chickpea Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
One of the secrets to eating healthy meals that aren't boring is spice. Not only does it provide aroma and flavor, but spices often have health benefits. In this soup I use curry powder which contains tumeric. Tumeric is a powerful antioxidant with potential anticancer properties. To add even more nutrients, you could also throw in a handful of spinach at the end of cooking.
  • 1 ½ cups onion, diced
  • 1 tbsp olive oil
  • 1 ½ tbsp grated ginger
  • 1 ½ tbsp curry powder
  • 15 oz chickpeas, low sodium
  • 1 head cauliflower, cut into small florets
  • 3 cups water or low sodium vegetable broth
  • 28 oz can diced tomatoes, low sodium
  • 2 tbsp chopped parsley
  1. Sweat the onions in the olive oil and then add the ginger and curry powder, stir.
  2. Add the chickpeas and cauliflower and stir to coat.
  3. Now add the vegetable broth and canned tomatoes. Stir to combine.
  4. Bring to a boil, reduce heat and simmer for 15 minutes or until cauliflower is just tender.
  5. Stir in chopped parsley.

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