Spicy Chickpea, Chard, and Roasted Cauliflower Soup

This Spicy Chickpea, Chard, and Roasted Cauliflower Soup is arguably one of the most comforting winter soups to savor. It’s simple to make, and it’s practically a meal in a bowl. Throw in some pumpkin seeds for a little added crunch and protein.

Tip: Whipped into shape
Save the liquid from the can if you use canned chickpeas for this recipe. This liquid, known as aquafaba, can be whipped up to be used in many different recipes, just like dairy whipped cream.

Spicy Chickpea, Chard, and Roasted Cauliflower Soup

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Course

Main Dish

Servings

6

Print Recipe

Ingredients

• 2 cups bite-sized cauliflower florets
• 3 tbsp melted coconut oil divided
• 3 inch cinnamon stick
• 1 tbsp ground turmeric
• 2 tsp grated fresh ginger
• 1 tsp smoked paprika plus extra
• 1/4 tsp freshly grated nutmeg
• 1 large sweet onion peeled and finely diced
• 2 garlic cloves smashed and minced
• 1/2 tsp kosher salt
• 3 cups chicken stock or vegetable stock gluten and/or dairy free if desired, or water
• 14 oz can full-fat coconut milk
• 19 oz can chickpeas rinsed and drained, or equivalent volume of cooked chickpeas (see “Top 10 tips for cooking dried legumes”)
• 2 cups slivered Swiss chard
• 1/4 cup toasted pumpkin seeds optional

Ingredients 2 cups bite-sized cauliflower florets 3 tbsp melted coconut oil divided 3 inch cinnamon stick 1 tbsp ground turmeric 2 tsp grated fresh ginger 1 tsp smoked paprika plus extra 1/4 tsp freshly grated nutmeg 1 large sweet onion peeled and finely diced 2 garlic cloves smashed and minced 1/2 tsp kosher salt 3 cups chicken stock or vegetable stock gluten and/or dairy free if desired, or water 14 oz can full-fat coconut milk 19 oz can chickpeas rinsed and drained, or equivalent volume of cooked chickpeas (see “Top 10 tips for cooking dried legumes”) 2 cups slivered Swiss chard 1/4 cup toasted pumpkin seeds optional

Course Main Dish Servings 6 Print Recipe

Instructions

1. Preheat oven to 400 F. Place baking sheet in oven to preheat. Toss cauliflower florets with 1 Tbsp melted coconut oil. Tumble onto preheated baking sheet and roast for 25 to 30 minutes, until cauliflower is tender and golden tinged on edges. Remove baking sheet with roasted cauliflower to a rack and set aside.
2. Meanwhile, in large, heavy stockpot, heat 2 Tbsp coconut oil. Add cinnamon stick and seasonings. Stir to blend and cook over medium heat for 1 to 2 minutes, or until fragrant. Add onion, garlic, and salt. Stir to coat onion. Cook over medium heat until onion begins to slightly caramelize. Add a splash of water if pot becomes dry.
3. Add chicken or vegetable stock or water, coconut milk, and chickpeas. Bring to a boil. Reduce heat and simmer, covered, for 10 to 15 minutes for flavors to blend. Remove cinnamon stick and discard. Stir in roasted cauliflower, reserving a few pieces for garnish. Heat through.
4. For a creamy broth, use a stick blender and, leaving some whole chickpeas aside, pulse soup a few times. Stir in Swiss chard until wilted. Add more seasonings to taste, if you wish.
5. Ladle soup into bowls and scatter with remaining roasted cauliflower and chickpeas. Sprinkle with a little extra smoked paprika and pumpkin seeds, if desired, and serve.

Recipe Notes

Per serving: 349 calories; 9 g protein; 26 g total fat (20 g sat. fat); 24 g total carbohydrates (9 g sugars, 5 g fiber); 603 mg sodium