Roasted cauliflower and grilled chickpeas soup

Roasted cauliflower and grilled chickpeas soup

Thanks to roasted cauliflower, this soup is rich and creamy and without dairy products! High-fiber chickpeas are roasted for a healthy, crispy garnish.

With the cold coming back, this soup is perfect for warming you up and refueling!



1 head of cauliflower, cut into florets (about 4 to 5 cups total)
2 cups of Chickpeas cooked, rinsed and drained
5 garlic cloves, peeled
1 teaspoon ground cumin
1/8 c. smoked paprika
4 tablespoons olive oil, divided
2 medium potatoes, peeled and cubed (about 2 1/2 cups total)
Ground pepper
4 cups of vegetable broth
1 cup of water
1/2 cup whole coconut milk


red pepper flakes
Fresh thyme leaves
Extra virgin olive oil
Whole coconut milk




  1. Preheat the oven to 400 F.
  2. On a large baking sheet, toss the cauliflower, chickpeas and garlic with the cumin, paprika and 3 tablespoons of olive oil.
  3. Transfer to your preheated oven and roast for 30 minutes, stirring once at half the cooking time. Remove and reserve.
  4. Meanwhile, heat the remaining tablespoon of olive oil in a large saucepan over medium heat.
  5. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently.
  6. Add the vegetable broth and water and bring the liquid to a boil. Once boiling, adjust the heat to maintain it and cook, uncovered, until the potatoes are very soft, about 15-20 minutes.
  7. Remove the pot from the heat.
  8. Stir in roasted cauliflower mixture, reserving about 1/2 cup for garnish.
  9. Allow the soup to cool slightly, then thoroughly puree the soup using an immersion blender, blender, or food processor with the blade.
  10. Be careful when transferring hot liquids.
  11. Return the mashed soup to your saucepan and reheat over low-medium heat.
  12. Stir in the whole coconut milk.
  13. Taste and adjust for salt and pepper, if necessary.
  14. To serve, pour the hot soup into bowls.
  15. Top with a little of the reserved roasted cauliflower mixture and a pinch of red pepper flakes and fresh thyme leaves.
  16. Drizzle with olive oil and a drizzle of whole coconut milk.
  17. Serve immediately.
  18. Store in an airtight container in your refrigerator for 2 to 3 days.

Bon appétit!


President Hippocrate organic

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  • Caroline Bisaillon
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