On some days I can get incredibly excited about a creamy vegetable soup. In this post, I’ll show you how to make a simple cauliflower soup with chickpeas.
A delicious and creamy soup can be something very fine. It definitely has several advantages, because it is healthy, high in fiber, low in calories and filling. For these reasons, I’m a huge fan of creamy vegetable soups. In addition, this cauliflower soup is made in just 30 minutes. It’s even faster if you use the florets from the freezer instead of fresh cauliflower. In this way you not only save yourself the cutting work, but can also ideally portion your soup. In addition, the nutrients are retained in frozen vegetables, while they are only retained in fresh vegetables if the vegetables are processed directly.
In addition to cauliflower, I decided to add chickpeas to this soup. They go great with the cauliflower soup in terms of color and taste and give the soup a little bite. Seasoned with onions, garlic, salt, pepper and fresh parsley you get a delicious and creamy soup that is not only good to prepare in your after-work kitchen, but also as a meal prep for work. If you feel like having several soup variations, have a look here in my category “Soups & Stews” according to further recipes.
Easy recipe
Cauliflower Soup with Chickpeas
This creamy cauliflower soup with chickpeas is filling, straightforward and quick to prepare.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
Ingredients
- 500 gcauliflower
- 800 mlvegetable broth
- 2 canschickpeas
- 100 gcream light
- 1onion
- 1 clovegarlic
- 1 tablespoonvegetable oil
- salt, pepper, nutmeg, garlic powder
- parsley, fresh.
Instructions
Nutrition per serving
- Calories
- 291 kcal
- Protein
- 12.4 g
- Carbohydrates
- 39 g
- Sugar
- 10.1 g
- Fat
- 11.1 g
- Saturated fat
- 3.5 g
- Fibre
- 10.7 g
- Salt
- 2 g
Data source: USDA SR28
Recipe: Corinna · kitchensplace
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