Roasted Cauliflower and Chickpea Soup
This roasted cauliflower soup is a nutritious choice, bringing together creaminess and health in every delicious bowl.
Servings: 2
Calories: 356kcal
Equipment
- 1 high powered blender
Ingredients
- 1 batch Roasted Chickpeas
- 1 large cauliflower, cut into florets
- 1 medium sweet onion, cut into thick wedges
- 5 cloves garlic
- 1 to 2 cups low sodium vegetable broth (start with 1 cup, adjust as needed)
- 1 cup soy milk, plain and unsweetened
- 1 Tablespoon nutritional yeast
- 1 teaspoon miso paste
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 Tablespoon lemon juice
- fresh chopped herbs for topping (parsley or chives)
Instructions
- Prepare roasted chickpeas according to your recipe instructions. Set aside for topping.
- Preheat oven to 425°F (220°C). Place cauliflower florets, sweet onion wedges, and whole garlic cloves on a parchment-lined baking sheet. Roast for 30 to 35 minutes, until tender and caramelized.
- Transfer the roasted veggies into a blender with 1 cup of low-sodium vegetable broth, soy milk, nutritional yeast, miso paste, spices, and lemon juice.
- Blend until silky smooth. I like to use my Vitamix high-powered blender for a smooth, creamy texture. Thin with additional broth as needed.
- Pour the soup mixture into a pot. Gently heat the soup over low heat until warmed through.
Notes
- Roast everything fully. Deeper caramelization equals better flavor. Don’t rush the roast.
- Blend long enough. Let the blender run 30–60 seconds for ultra-smooth, restaurant-quality texture. Use a high-speed blender for the creamiest finish.
- Adjust consistency gradually. Start with 1 cup of broth and add more only as needed. For a thicker soup, use less broth, add more roasted cauliflower, or blend in 2–3 tablespoons of cooked white beans.
- Season at the end. Taste after blending. The miso adds salt, so adjust thoughtfully.
- Make extra for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. Freeze in freezer-safe containers for up to 3 months. For the best texture, add fresh roasted chickpeas after reheating.
Nutrition
Calories: 356kcal | Carbohydrates: 61g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 645mg | Potassium: 1941mg | Fiber: 18g | Sugar: 18g | Vitamin A: 842IU | Vitamin C: 216mg | Calcium: 342mg | Iron: 5mg
