Vegan

Cauliflower Chickpea Soup

Vegan
Vegetarian
Soup
Portions2 peopleChangeTiming 50 minsView
Ingredients9 IngredientsViewSwitzerland54 % localView
  • 50  grams canned chickpeas
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  • 1  cauliflower
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    Foodsave tip

    Cauliflower stems and other parts left over after cutting off the florets are ideal for soups. Check out our cauliflower soup recipes for ideas.

    Cauliflower soup recipes
  • 0.5  teaspoon chili powder
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  • 2  cloves
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  • 3  cloves fresh garlic
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  • 0.5  teaspoon ground black pepper
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  • 2  tablespoons olive oil
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  • 200  grams potatoes
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    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 450  millilitres vegetable stock
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash 1 cauliflower with cold water and chop finely
Peel and roughly chop 200 grams potatoes
Add 1 tablespoon olive oil to a medium-sized saucepan and heat over high heat until hot
Add potatoes, 2 cloves and 0.5 teaspoon ground black pepper to the hot oil
Add 50 grams canned chickpeas to the saucepan and gently stir in the cauliflower pieces
Cook vegetables and spices on medium heat for 4 minutes
Prepare 450 millilitres vegetable stock according to instructions on packaging
Pour 150 millilitres water and the stock over the vegetables
Boil soup on high heat for 5 minutes
Simmer soup on low heat for 10 minutes
Let soup cool down to room temperature
Blend soup with hand blender until smooth
Carefully heat up soup for 5 minutes
Peel 3 cloves fresh garlic and slice finely into thin slices
Heat 1 tablespoon olive oil in a small frying pan over high heat until hot
Add garlic and 0.5 teaspoon chili powder to the hot olive oil
Cook chili and garlic mix on medium heat until brown
Transfer soup to serving bowls and drizzle fried garlic chili mixture gently over soup
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Cauliflower Chickpea Soup

Dicifood

A cauliflower chickpea soup served in a white pot and decorated with yellow flowers
Timing 50 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 50  grams canned chickpeas
  • 1  cauliflower
  • 0.5  teaspoon chili powder
  • 2  cloves
  • 3  cloves fresh garlic
  • 0.5  teaspoon ground black pepper
  • 2  tablespoons olive oil
  • 200  grams potatoes
  • 450  millilitres vegetable stock

Scan for more details

Tools

  • 1 small frying pan
  • 1 medium-sized saucepan
  • 1 hand blender
  • 1 cutting board
  • 1 knife

Cauliflower Chickpea Soup

Dicifood

Instructions

Wash 1 cauliflower with cold water and chop finely
Peel and roughly chop 200 grams potatoes
Add 1 tablespoon olive oil to a medium-sized saucepan and heat over high heat until hot
Add potatoes, 2 cloves and 0.5 teaspoon ground black pepper to the hot oil
Add 50 grams canned chickpeas to the saucepan and gently stir in the cauliflower pieces
Cook vegetables and spices on medium heat for 4 minutes
Prepare 450 millilitres vegetable stock according to instructions on packaging
Pour 150 millilitres water and the stock over the vegetables
Boil soup on high heat for 5 minutes
Simmer soup on low heat for 10 minutes
Let soup cool down to room temperature
Blend soup with hand blender until smooth
Carefully heat up soup for 5 minutes
Peel 3 cloves fresh garlic and slice finely into thin slices
Heat 1 tablespoon olive oil in a small frying pan over high heat until hot
Add garlic and 0.5 teaspoon chili powder to the hot olive oil
Cook chili and garlic mix on medium heat until brown
Transfer soup to serving bowls and drizzle fried garlic chili mixture gently over soup