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cauliflower soup

Cold Creamy Cauliflower Soup with Spiced Crispy Chickpeas

Cold Creamy Cauliflower Soup with Spiced Crispy Chickpeas

Great for any season. Hearty enough for chilly weather, or crisp and cool on a warm day.
Sprinkle the chickpeas on top for a satisfying crunch!


1 can chickpeas, drained and dried
olive oil
chili powder
1 head cauliflower, riced or chopped small
1 apple, peeled and diced
1 leek (white only) or 3 scallions, sliced thin
2 cloves garlic, mashed
1 T grainy mustard
2 cups broth
salt and pepper
mint, chopped for garnish
parsley, chopped for garnish
honey, drizzle for garnish


Preheat oven to 400 degrees. Place chickpeas on a baking sheet lined with parchment. Drizzle with olive oil and sprinkle with chili powder, salt, and pepper to taste. Roast for 20-30 minutes until crispy and browned.


Steam cauliflower, apple and leek until tender, about 7 minutes.  Add garlic, mustard, salt and pepper and puree.  Add broth to reach desired consistency.  Either chill or serve warm.  Garnish with mint, parsley, honey and chickpeas.
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