Joybee, What's for Dinner? : Cauliflower and Chickpea Soup

A creamy soup made with chickpeas, cauliflower, coconut milk and warm spices. Cauliflower and chickpea soup is a delicious and vegan meal.

(Updated 2/22/16: Tweet-ables, Pin-able image, similar recipes, and minor editing)
This is a soup I created on a cool rainy day. It's usually a constant 75-85 degrees F here in Hawaii and that temperature usually inspires salads and stir fries. However, when it is rainy and there are thick clouds blocking the warm tropical sun it gets kind of chilly. Then, soups and stews are on the menu. This is a quick and filling soup I threw together using half a head of cauliflower I had leftover from another use. I loved the flavors of my Cauliflower and Chickpea Curry so that is the basis of this soup. It's delicious.

A #curry in soup form & it's #vegan Cauliflower&ChickpeaSoup [Tweet this]

Cauliflower and Chickpea Soup

Cook time: Under 30 minutes
Servings: 2-4

Ingredients:

1 Tbsp canola oil
1/2 tsp cumin seeds
2 Tbsp ginger, minced
1 Tbsp garlic, minced
1/2 head of cauliflower, cut into florets
1 Tbsp coriander powder
1 tsp garam masala
1/4 tsp red chili powder, or to taste
1/2 tsp turmeric
2 cups water or vegetable broth
1 tsp tamarind concentrate (optional)
2 cups chickpeas, precooked
1 13.5 oz coconut milk

In a large saucepan, over medium-high heat, heat the oil until shimmery and then add the cumin seeds, stirring, until they begin to sputter and become fragrant.

Then add the ginger and garlic, cooking, until they become fragrant then add the cauliflower and dry spices. Stir and mix well for about a minute and then add the water.

Let come to a boil then lower the heat to a simmer and cook until cauliflower becomes soft. Add the tamarind concentrate and chickpeas. Cook until chickpeas are heated through (I used frozen but if using canned it won't take long).

Transfer soup to a blender (one that is heat resistant or use an immersion blender) and puree with the coconut milk until smooth. Pour puree back into the saucepan on low heat until heated through. Add Salt and pepper to taste.

Makes 2-3 entree servings. Garnish with toasted cumin seeds and enjoy.