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Curried cauliflower, broccoli and chickpea soup

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 medium carrot chopped
  • 200 g chopped cauliflower
  • 200 g 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

Method
 

  1. Finely chop the onion and garlic. Heat some oil in a large saucepan, then gently sauté them until soft.
  2. Add the carrot, broccoli and cauliflower and sauté under cover for 5 minutes.
  3. Add the curry powder and stir until the veggies are well coated. Add the bay leaf, tinned tomatoes and vegetable stock.
  4. 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.
  5. 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.
  6. Serve warm.