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spicy cauliflower soup

Spicy Cauliflower Soup - Vegan

A rich and creamy cauliflower soup that will keep you warm and satisfied. Easy to make and ready in under 30 minutes this soup is also Vegan & Gluten-Free.
Course Lunch
Cuisine Fusion
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 175kcal


  • 1 tablespoon olive oil
  • 1 medium yellow onion (170g) finely chopped
  • 1 stalk of celery finely chopped
  • 2 cloves of garlic minced
  • 1 large floury potato (230g) I used a Maris Piper potato peeled then cut into small cubes
  • 1 medium head of cauliflower (530g) leaves and stalk removed then cut into florets
  • 2 level tsp cumin
  • 1 teaspoon ground coriander
  • 1 heaped tsp garam masala
  • ¼ teaspoon dried red chilli flakes
  • 1 litre vegetable stock
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper plus more for serving
  • A small handful of chopped chives for serving optional

For the crispy cumin chickpeas

  • 1 400g can of chickpeas drained, rinsed then patted dry
  • 1 tablespoon olive oil
  • 1 heaped tsp ground cumin
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper


For the Spicy Cauliflower Soup

  • Heat the oil in a large saucepan, add the onion and celery and cook over a medium heat for about 10 minutes.
    Then add the garlic and cook for about a minute.
  • Next, add the potato and all the spices. Stir well and cook for a few minutes.
    Finally add the cauliflower florets, the stock and the salt and pepper.
  • Bring the pan to the boil then reduce and simmer for about 15 minutes or until the potatoes are cooked through and the cauliflower is soft.
    Check the seasoning, I usually add a little more black pepper.
  • For a really smooth and creamy soup blend the soup in a blender.
    Serve immediately with a tablespoon of the crispy chickpeas and some chopped chives. 

For the crispy cumin chickpeas

  • Preheat the oven to 210 degrees C/ 410F I use a fan assisted electric oven, please adjust settings according to your own oven.
  • Drain and rinse the chickpeas then pat them dry. Tip them onto a baking tray, add the olive oil, cumin, salt and pepper and toss well.
    Place on the middle shelf of the oven and bake for about 30 minutes. Or until they are nice and crispy.
    Transfer to a bowl to leave them cool.


  • Calories are based on 4 servings, are approximate and do not include the chickpeas.
  • There are enough chickpeas for at least 8 servings, they come in at approximately 197 calories per serving.
  • Easy to freeze, just follow instructions in the post.
  • I find that a blender like a nutribullet is best to blend this soup unless you have a really good handheld blender.
  • This will keep in the fridge for up to 3 days.


Calories: 175kcal