Cumin Cauliflower Soup with Crunchy Chickpeas

Cumin Cauliflower Soup with Crunchy Chickpeas
Anita Schecter
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: 8 Servings

BRR. Unless you live in a warm state in which case you're probably laying out by the pool but here in the northeast...BRR. Our big annual "storm of the century" left us with over 30" of snow but now we just get a daily dose of flurries, blustery winds and a general winter-ish feeling. You know the one that makes you want to stay home, wear comfy clothes, climb into bed and eat a big bowl of something hot? Yup, that's me and it's going to be me at least until April.

So, big weekly batches of homemade soup are a must and I'm kind of addicted to giving them a good dose of spice. I'm not saying all canned soups are terrible but I always find them a little bland. Salty and bland. I like adding za'atar and curry powder and cumin to my creamy soups to make just the right blend of comfort and kick.

Cauliflower is probably one of my favorite vegetables and it makes a fantastic soup. But it's plain flavor goes great with the smokiness of cumin. And the velvety texture is a perfect match to some crunchy chickpeas. Those are definitely more interesting than croutons and now I'm warm and happy. 

What You'll Need

  • For the Soup:
  • 1 tablespoon olive oil
  • 1 onion (peeled and sliced)
  • 4 cups chicken stock (low fat, low sodium is best)
  • 2 cups cauliflower florets
  • 1 large baking potato (peeled and quartered)
  • 1 teaspoon cumin (or more to taste)
  • 1/2 teaspoon garlic powder
  • 1 cup milk
  • Dash of salt and pepper to taste
  • For the Crunchy Chickpeas:
  • 1 can (approx. 15 oz.) chickpeas (drained and rinsed)
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

How to Make It

Add the olive oil to a large soup pot along with the peeled and sliced onions. Saute for a few minutes on medium heat until the onions begin to color. Raise the heat and add the chicken stock, then the quartered potato, cauliflower florets and cumin. Bring to a boil, cover, reduce the heat to low and simmer for 25 minutes.

Using either an immersion (stick) blender or regular blender, puree the soup.

Add the milk, salt and pepper.

While the soup is cooking, combined the drained and rinsed chickpeas with the olive oil, cumin and garlic powder. You can either spread them out on a baking sheet and roast in the oven at 400 degrees for 20 minutes or, as I did, use a cast iron pan on the stovetop and stir occasionally. Season with salt and pepper and serve on top of the cooked soup.

Nutritional Guidelines (per serving)
Calories 263
Total Fat 8 g
Saturated Fat 2 g
Unsaturated Fat 4 g
Cholesterol 9 mg
Sodium 422 mg
Carbohydrates 36 g
Dietary Fiber 6 g
Protein 13 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)