Roasted Cauliflower & Chickpea Soup

a delicious flavorsome soup
A delicious flavorsome soup
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For the soup
1 head (4-5 cups total) Cauliflower cut into florets
1 (15-oz) can Chickpeas rinsed and drained
5 cloves Garlic peeled
1 tsp Cumin ground
½ tsp Salt
⅛ tsp Ground paprika
4 tbsp Olive oil extra-virgin, divided
2 Potatoes medium , Yukon gold , peeled and cubed , about 2 ½ cups total
¼ tsp Black pepper
4 cups Vegetable broth
1 cup Water
½ cup Heavy cream
For the topping
Red pepper flakes
Fresh thyme leaves
Olive oil extra-virgin
Heavy cream

Nutritional information

  • For the soup

  • For the topping

Roasted Cauliflower & Chickpea Soup


This Roasted Cauliflower and Chickpea Soup is a delicious soup recipe made from the humble cauliflower. It is super filling thanks to the addition of chickpeas and the roasted cauliflower adds a wonderful depth of flavor. I always make a double batch as this soup will keep in an airtight container in the refrigerator for 2-3 days.

Start by roasting cauliflower, chickpeas and garlic. Meanwhile, cook potato cubes and add vegetable broth and water. Boil until the potatoes are very soft before stirring in the roasted cauliflower mixture. Make sure you reserve some for the garnish. Blend the soup and return to the heat before stirring in heavy cream. When you’re ready to serve, spoon the warm soup into bowls and garnish with the reserved cauliflower mixture, some red pepper flakes and fresh thyme leaves. Drizzle each bowl with olive oil and heavy cream and serve immediately.

To make the Roasted Cauliflower and Chickpea Soup, you will need the following ingredients:

Ingridiens for Roasted Cauliflower & Chickpea Soup

Steps to make Roasted Cauliflower & Chickpea Soup


Preheat oven


Heat oven to 400 °F.


Roast cauliflower, chickpeas and garlic


Toss 1 head of cauliflower florets, a can of chickpeas and 5 cloves of garlic on a rimmed baking sheet with 1 teaspoon of ground cumin, ½ a teaspoon of salt, ⅛ teaspoon of paprika and 3 tablespoons of the olive oil. Roast in the oven for 30 minutes, stirring once halfway through cooking.


Cook potatoes


Meanwhile, heat 1 tablespoon of oil in a large saucepan over medium heat. Add the potato cubes and a sprinkle of black pepper and cook for about 2 minutes, stirring frequently. Pour in 4 cups of broth and 1 cup of water. Bring to a boil and simmer for about 15-20 minutes until the potatoes are very soft.


Add cauliflower mixture


Take the pot off heat and mix in the roasted cauliflower mixture. Make sure you reserve around ½ a cup to use as a garnish.




Allow the soup to cool slightly, before blending until smooth using a handheld blender or food processor with the blade attachment.


Reheat and add cream


Return the soup to low heat and warm gently. Stir in ½ a cup of heavy cream. Taste and adjust seasoning if necessary.



Ladle the soup into large bowls and garnish with the remaining cauliflower mixture and drizzle with olive oil, heavy cream and a sprinkle of red pepper flakes and fresh thyme.

This Roasted Cauliflower and Chickpea Soup is a delicious soup to make when you have people over for lunch. It is healthy and filling and full of flavor. Try it soon and come back to leave a review.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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