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This velvety, smooth Creamy Roasted Garlic Cauliflower Chickpea Soup is completely rich and comforting in flavor for the cooler months!

Creamy Roasted Garlic Cauliflower Chickpea Soup [Vegan]

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Ingredients You Need for Creamy Roasted Garlic Cauliflower Chickpea Soup [Vegan]

For the Roasted Veggies:
  • 1 head of cauliflower, chopped in semi-thin florets
  • 1 garlic bulb (You can add another bulb for a stronger garlic flavor; See Notes!)
  • 2 tablespoons Extra virgin olive oil
  • 1 teaspoon sea salt + black pepper, to taste

For the Soup:

  • 1 (15 oz.) can of chickpeas, drained + rinsed
  • 1 tablespoon Extra virgin olive oil
  • 1 red onion, chopped
  • 3 cups organic vegetable broth/stock, low-sodium
  • 1 cup full-fat coconut cream/milk (See Notes!)
  • 1/4 cup nutritional yeast (You can also use dairy-free cheese shreds instead)
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper

Optional Toppings:

  • Roasted cauliflower
  • Roasted chickpeas (See Notes!)
  • Fresh or dried parsley

How to Prepare Creamy Roasted Garlic Cauliflower Chickpea Soup [Vegan]

To Roast the Veggies: 
  1. Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Add the chopped cauliflower and garlic bulb(s) unto baking sheet and lightly coat veggies with olive oil and sprinkle with sea salt and black pepper.
  3. Bake the veggies for 20-25 minutes or until golden brown and crisp.

To Combine Everything: 

  1. Add olive oil to a medium-sized dutch oven pot over medium-high heat. Once heated, add the chopped onions and sauté until translucent + fragrant, about 1-2 minutes. Add the chickpeas followed by salt, black pepper, smoked paprika, cumin, garlic powder, parsley, and turmeric, stirring until combined.
  2. Remove from heat and add the sautéed onions + chickpeas in a high-powered blender along with the garlic (once the insides are squeezed from the bulb), 3/4 of the roasted cauliflower, and vegetable stock. Blend on high-speed until everything is fully broken down and smooth. NOTE: Save a bit of roasted cauliflower as a garnish, if desired.

To Make the Soup:

  1. In the same medium-sized dutch oven pot over medium-high heat, add the blended soup mixture, along with the coconut cream/milk, nutritional yeast, and a bit more salt (if needed), stirring everything together until combined.
  2. Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 4-5 minutes.
  3. At this point, the soup should be thickened as it continues to simmer.
  4. Remove from heat and serve immediately into prepared bowl(s), top with roasted cauliflower, chickpeas, and a sprinkle of parsley, if desired.
  5. Bon Appetit!
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  • STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before reheating on the stovetop to serve.
  • TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
  • GREENS:If preferred, you can always add greens like Kale, Spinach or Collard Greens to soup for more richness.
  • GARLIC: If you're a fan of garlic flavor, you can add up to 2 bulbs of garlic for bolder flavor. For less boldness, use only 1 bulb.
  • COCONUT CREAM:I love using canned coconut cream from Thai Kitchen or Edwards & Son, however, you can always use canned coconut milk as well and refrigerate it overnight to cream more creaminess.

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