Curried Cauliflower Soup with Chickpeas - Vegan
Embrace the warmth and richness of our Curried Cauliflower Soup with Chickpeas, a bowl that seamlessly fuses vibrant spices with hearty ingredients. This creamy, golden soup showcases tender cauliflower and protein-packed chickpeas, all enveloped in the luxurious embrace of coconut milk. The subtle heat from curry powder and a kick of ginger make each spoonful a delightful journey for the palate.
Ingrédients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 medium cauliflower, broken into florets
- 1 can coconut milk
- 4 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and ginger, cooking for another 2 minutes until fragrant.
- Stir in curry powder, ground turmeric, ground cumin, and cayenne pepper, cooking for 1 minute to toast the spices.
- Add the cauliflower florets and stir to coat with the spices.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 20 minutes, or until the cauliflower is tender.
- Stir in the chickpeas, salt, and black pepper; let simmer for an additional 5 minutes to heat through.
- Stir in lime juice and adjust seasoning to taste.
- Serve hot, garnished with fresh cilantro.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 28g | Protéines: 8g | Fat: 12g | Sucre: 6g
Tried this recipe?Let us know how it was!