This decadent, dairy-free soup is just perfect in its simplicity. The creaminess of this cauliflower chickpea soup is unparalleled. Yet, there’s no cream — there’s not even any non-dairy milk in it. The base of this soup is entirely made from cauliflower, onion, and garlic. It gets whizzed up in the blender and the result is like a bowl of chowder that tastes like it’s made with heavy cream. It works perfectly as leftovers — so, if you make a big pot and put it in the fridge, you will be able to eat healthy all week long.
Creamy Cauliflower Chickpea Soup [Vegan, Gluten-Free]
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions, roughly chopped
- 1 head cauliflower, roughly chopped
- Sea salt and fresh ground pepper, to taste
- 1 teaspoon hot red pepper flakes, or to taste
- 5 garlic cloves, smashed
- 2 16-ounce cans chickpeas, drained and rinsed
- White truffle oil, to drizzle on soup when serving
- Heat the oil in a large pot over medium heat.
- Add the onions and garlic and cook, stirring, about 3 minutes.
- Add cauliflower, red pepper flakes, about 2 teaspoons salt (or to taste), and about 20 grinds of black pepper. Pour in 6 cups of water.
- Bring to a boil, then reduce the heat, cover partially, and simmer for 40 minutes.
- Pour the soup, in three batches, into a high-speed blender and whiz it up until completely creamy and smooth. Note: when puréeing hot liquid in blender, cover the top tightly with a clean dish towel so that the steam can release and you can stay safe.
- As the batches are pureed, pour them into a large bowl. When all are done, transfer the soup back into the pot and add the chickpeas to the soup in the pot, and simmer for 15 minutes.
- Ladle into bowls and drizzle a little bit of white truffle oil on top of each bowl.