Cauliflower Coconut Curry Soup with Chickpeas
This soup is made with pantry friendly ingredients, has a kiss of heat, and is loaded with veggies and chickpeas for the perfect meal in a bowl!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
Ingredients
1 tablespoon olive oil
1 medium onion, diced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups baby potatoes, quartered
1 tablespoon curry powder
1 tablespoon freshly grated ginger
1/4 teaspoon cayenne
6 cups vegetable broth
1 (16 oz.) bag frozen cauliflower florets
1 (15 oz.) can chickpeas, drained
1 (14.5 oz.) can diced tomatoes
1 (13.5 oz.) can full-fat coconut milk
2 cups baby arugula or spinach
Instructions
In a large Dutch oven or soup pot heat olive oil over medium heat.
Add onion and potatoes, and season with salt and pepper.
Stir occasionally for 5-7 minutes, or until the onions are softened.
Add broth, and bring to a boil.
Reduce heat to a simmer, and cook until potatoes are fork tender, approximately 10 minutes.
Add curry powder, ginger, and cayenne to the pot, and stir for 1 minute.
Add cauliflower, chickpeas, and diced tomatoes to the pot.
Cook for 5 minutes, or until warmed through.
Add in coconut milk, and arugula, and bring back to a gentle simmer, about 2 minutes.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 1294
- Sugar: 32.1g
- Sodium: 2813mg
- Fat: 57.6g
- Saturated Fat: 32g
- Carbohydrates: 151.8g
- Fiber: 48g
- Protein: 48.5g
- Cholesterol: 0mg