Chickpea, cauliflower and walnut soup

Chickpea, cauliflower and walnut soup

A simple and comforting soup, yet elegant enough to be served at your next dinner with friends! Entirely vegetal, it is as smooth as you want thanks to the cauliflower and chickpeas. 

To serve with a good slice of nourishing bread for a healthy and tasty meal!

Chickpea, cauliflower and walnut soup

Makes 6 servings
Preparation time: 1 hour



1 medium cauliflower, cut into small florets 
1 large onion, roughly chopped
1 medium carrot, peeled and sliced
1 large stalk of celery, sliced
2 garlic cloves, finely chopped
2 tablespoons of olive oil (plus a little more for garnish)
Freshly ground pepper to taste
2 large sprigs of fresh rosemary
2 large sprigs of fresh thyme
4 cups of vegetable broth
1 / 2 cup of organic walnuts
1/4 teaspoon ground nutmeg
2 cups of organic chickpeas cooked, rinsed and drained

For the garnish: Olive oil, chopped toasted walnuts, lemon wedges, chopped fresh thyme and freshly ground pepper (garnishes)




  1. Preheat the oven to 425 ° F and line a baking sheet with parchment paper.
  2. Spread the cauliflower and onion on the prepared baking sheet. Drizzle with oil and sprinkle with pepper. Add the herbs and mix lightly.
  3. Roast 45 to 50 minutes or until golden brown, stirring twice. Remove from the oven and stir in the garlic; let cool slightly.
  4. Transfer the roasted vegetables to a large pot with the broth, nuts and chickpeas. Mix with a mixer on high power until the mixture is very smooth.
  5. Simmer, covered, over low heat for about 10 minutes, stirring occasionally. Stir in the nutmeg.
  6. Pour into bowls and garnish with desired toppings.
  7. Store in the refrigerator in an airtight dish for 3 days.




Bon appétit!


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  • Caroline Bisaillon
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