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Coconut Cauliflower and Chickpea Soup

Cauliflower is packed with nutrients and high vibrational goodness, so I like to include it in my weekly cuisine in ample amounts whenever it’s in season. I love it raw, cooked in soups and curries, or gently steamed and served on a soft bed of quinoa with hemp oil and tamari (nothing beats a bit of good ol’ fashioned simplicity!)

The coconut and tomato in this recipe dance and twirl so delightfully through the cauliflower and chickpeas (garbonzo beans) to provide a finger-lickin’ nurturing meal. It’s simple (less is more in this case) and incredibly satiating. Enjoy!

Coconut Cauliflower and Chickpea Soup

This Recipe is :

Dairy FreeVegan

Serves

4

Cook Time

30

Ingredients

  • 1 small cauliflower, including leaves
  • 1 medium onion
  • 300ml spring water
  • 250ml passata
  • 125ml coconut cream
  • 100g chickpeas (about ½ a tin)
  • 1 tsp sea salt
  • Drizzle of olive oil
  • Small handful of fresh basil

Preparation

  1. Chop onion and sauté in a medium sized pan with olive oil for a couple of minutes.
  2. Chop cauliflower and any tender cauliflower leaves and toss into the pan, adding all other remaining ingredients.
  3. Bring to the boil and gently cook for about 20 minutes (or until the cauliflower is soft).
  4. Take off the heat. If you have a hand blender then pop it in the pan and pulsate the blade with one or two quick presses. Or use a regular ‘jug’ blender by scooping a couple of ladles worth in and giving it a whirl before adding it back to the remaining soup. Blending like this gives the soup a little more desirable thickness. However, should you find the blending thing too faffy, then just serve it as it is. Blending is not compulsory.
  5. Finally, gently tear basil, toss in the pan, give a quick stir and then serve.

Notes

Alternatives:
Coconut: If you don’t have coconut cream, then use 50 g of coconut block instead. Or use organic coconut milk from a can (but be sure to leave out most of the spring water because milk is generally rather liquidy). Different forms of coconut yield different results, so be sure to play and explore.
Chickpeas: Use butter beans or even sweet potatoes for a tasty variation.
Herbs: You might prefer coriander leaf or parsley instead of basil. The soup is versatile.
Passata: Passata is bottled/jarred tomato that has been cooked and sieved. I love using them in soups. Tinned tomatoes or even your own baked tomatoes work fine as an alternative though. Use what you have available. If I have a nice crop of fresh tomatoes in the summer (which is rare, since growing tomatoes is not my forte, I’d be happy to bake them, blend them, and make my own alternative.)

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22 comments on “Coconut Cauliflower and Chickpea Soup”

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C J
2 Months Ago

I have a question, what can be used instead of onions ? Thank uou for any help
Kuka


Reply
Matias Romero
6 Months Ago

Jennifer Hoyos


Reply
Emily Elks
6 Months Ago

Nicole Buchanan


Reply
Jack Hurtubise
6 Months Ago

It was Deeeee-LISH!


Reply
Airkowski Fshley
6 Months Ago

Bobby Kispert I CANT STOP THINKING ABOUT FOOD im hungry


Reply
Natalie Allsopp
6 Months Ago

Paolo Bazzoni


Reply
Nicole Sipula
6 Months Ago

Mary Ann Rice


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Isabella Gyutyan
6 Months Ago

Nazik Vaganyan


Reply
Odette Alpuche
6 Months Ago

quieo esto Ivana Proclamá


Reply
Tina Carlone
6 Months Ago

Brian Wood!


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