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]

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Cooking Time



  • 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


  1. Heat the oil in a large pot over medium heat.
  2. Add the onions and garlic and cook, stirring, about 3 minutes.
  3. 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.
  4. Bring to a boil, then reduce the heat, cover partially, and simmer for 40 minutes.
  5. 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.
  6. 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.
  7. Ladle into bowls and drizzle a little bit of white truffle oil on top of each bowl.

Nutritional Information

Per Serving: Calories: 219 | Carbs: 34 g | Fat: 6 g | Protein: 9 g | Sodium: 474 mg | Sugar: 4 g Calculation not including ingredients used to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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