Name: Curried cauliflower, broccoli and chickpea soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 onion; 2 cloves of garlic; 1 medium carrot, chopped; 200g chopped cauliflower; 200g chopped broccoli; 1 Tbsp curry powder; 1 bay leaf; 1 tin chopped tomatoes; About 750 ml vegetable stock; 1 tin chickpeas, drained; 1 handful coriander leaves

Curried cauliflower, broccoli and chickpea soup

7 Oct 2021

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This easy, vegan curried cauliflower, broccoli and chickpea soup is not only healthy and warming on cold days but super easy to make. You can use either frozen or fresh vegetables. Serve with wholemeal crusty roll or flatbread.

Ingredients

1 onion
2 cloves of garlic
1 medium carrot, chopped
200g chopped cauliflower
200g chopped broccoli
1 Tbsp curry powder
1 bay leaf
1 tin chopped tomatoes
About 750 ml vegetable stock
1 tin chickpeas, drained
1 handful coriander leaves

Instructions

Finely chop the onion and garlic. Heat some oil in a large saucepan, then gently sauté them until soft.
Add the carrot, broccoli and cauliflower and sauté under cover for 5 minutes.
Add the curry powder and stir until the veggies are well coated. Add the bay leaf, tinned tomatoes and vegetable stock.
Bring to the boil, cover and simmer for 20-25 minutes until the vegetables are tender. Add the chickpeas and cook for another 5 minutes.
Turn off the heat, add the herbs, then using a stick blender, blitz the soup until you get a coarse or smooth soup. Add more stock if it’s too thick.
Serve warm.

https://cooktogether.com/recipe-items/curried-cauliflower-broccoli-and-chickpea-soup/

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