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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.