Cauliflower and chickpea soup recipe - Choithrams

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Calories
457.8

Fat
18.4g

Protein
19.4g

Carbs
57.4g

Calories
457.8
Fat
18.4g
Protein
19.4g
Carbs
57.4g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
457.8
Fat
18.4g
Protein
19.4g
Carbs
57.4g

Cauliflower and chickpea soup

Prep Time
5 Mins
Cook Time
20 Mins
Serves
6

About

This mildly spicy, cozy soup is perfect for cold weather months and is a great way to use up a bag of frozen cauliflower.

Ingredients

100g Leeks, chopped
2 tbsp Coconut oil
1 tbsp Ginger
2 tsp Turmeric
1 tsp Paprika
250g Frozen Cauliflower (thawed and chopped)
150g Chickpeas (washed and drained)
2 cups Coconut cream
1 cube Vegetable bouillon

Method

In a heavy bottomed pan over medium-heat, stir fry the leeks in coconut oil until softened. Tip in the ginger, turmeric and paprika and cook until fragrant. Mix in the frozen cauliflower and chickpeas.
Tip in the coconut cream and crumbled vegetable bouillon. Turn the stove down to low and let the soup simmer for 3 to 4 minutes, stirring constantly. You may opt to puree this soup or serve chunky as is. You may serve it with lime wedges and chopped coriander if you like.

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Parachute Coconut Oil 975ml

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