in Soup Recipes

Cauliflower and chickpea soup

updated

Spread the love

Ingredients for 2 servings:

  • 1 small cauliflower, approx. 600 g
  • 130 g potatoes
  • 1 onion(s)
  • 1 can chickpeas, drained weight 265 g
  • 1 tsp curry paste, red
  • ½ cup sour cream, approx. 100 g
  • 1 liter vegetable broth
  • salt and pepper
  • curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

quick to make and delicious

Chop the onion. Peel and dice the potatoes. Wash the cauliflower and cut it into florets. Cook the vegetables in a pot with vegetable stock for about 15 minutes. Add the curry paste and half of the chickpeas. After another 5-10 minutes, puree everything and season with pepper, salt, and curry powder, if desired. Then add the remaining chickpeas and let the soup simmer.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Steamed cod Mexican style

Coconut lentil soup with kale