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4.8 from 10 votes
Golden Roasted Chickpea Cauliflower Soup
Prep Time
30 mins
Cook Time
30 mins

This silky smooth Golden Roasted Cauliflower Soup is loaded with nourishing veggies that are roasted till sweet and caramelized. It's so delicious, even non-cauliflower lovers, love it!

Course: Main Course, Soup
Cuisine: American, Middle Eastern
Keyword: Chickpea Cauliflower Soup, Healthy Cauliflower Soup
Servings: 10 1 cup servings
Calories: 200 kcal
Author: Chris Scheuer
For the veggies:
  • 1 ½ teaspoons garlic salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon sweet paprika
  • ½ teaspoon curry
  • 3 tablespoons extra-virgin olive oil
  • 2 medium carrots cut into 1-inch pieces
  • 1 medium head cauliflower core removed and broken into large florets
  • 15 ounces 1 can can chickpeas, rinsed, drained and patted dried
For the soup:
  • 1 tablespoon butter
  • 1 large onion peeled, halved and sliced
  • 4 garlic cloves sliced or roughly chopped
  • 8-9 cups low sodium chicken or vegetable broth
  • 2 medium potatoes peeled and cut into 2-inch pieces
  • kosher salt to taste
  • fresh ground black pepper to taste
To finish:
  • reserved roasted cauliflower and chickpeas
  • fresh thyme leaves
For the prep:
  1. Preheat the oven to 425˚F. Line a large rimmed baking pan (sheet pan) with foil or parchment paper for easy cleanup. Lightly oil or spray the prepared pan with cooking spray.
For the veggies:
  1. While the oven is heating, combine all of the rub ingredients (including the olive oil) in a small bowl. Stir well to combine. Set aside.
  2. Slice the cauliflower florets into ¼-inch slices and transfer to the prepared sheet pan along with any little cauliflower pieces and the carrots.

  3. Push the cauliflower and carrots over a bit to make room for the chickpeas. Add the drained chickpeas to this side of the pan.
  4. Drizzle the oil/spice mixture over the veggies on the pan and stir to evenly distribute.
  5. Roast the veggies for 10 minutes then remove from the oven and stir. Return to oven and roast another 15-20 minutes until everything is nicely caramelized.
For the soup:
  1. While the veggies are roasting, melt the butter in a large Dutch oven or soup pot over medium heat. Add the sliced onion and sauté for 3-4 minutes until soft and translucent. Add the garlic and cook for another 30 seconds, stirring continuously.
  2. Add 8 cups of the chicken broth and the potatoes to the pot with the onion. Bring to a boil.
  3. When the cauliflower/chickpea mixture is golden and caramelized, remove it from the oven and add these veggies to the simmering broth mixture. (If desired, reserve some of the pretty cauliflower slices for garnishing the soup.) Cook for15-20 minutes until the potatoes are nice and tender.
  4. Using an immersion blender or regular blender (see Café Tips above in the post) puree soup until nice and smooth. Add more broth, if needed to thin the soup to the desired consistency.
To finish:
  1. Taste, and season kosher with salt and pepper. To serve, ladle the soup into bowls and top with the reserved roasted cauliflower and fresh thyme.
  2. Store leftover soup in the refrigerator in an airtight container. Soup keeps well for 2-3 days.
Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

Nutrition Facts
Golden Roasted Chickpea Cauliflower Soup
Amount Per Serving
Calories 200 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 450mg20%
Potassium 707mg20%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 4g4%
Protein 10g20%
Vitamin A 2222IU44%
Vitamin C 35mg42%
Calcium 64mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.