Easy Chickpea and Cauliflower Soup

This easy chickpea and cauliflower soup has deliciously salty, briny undertones thanks to capers. It's an ideal midweek soup!

4 from 1 vote

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Prep Time: 15

Cook Time: 15

Inactive time: 30

Total Time: 1

Servings:

Calories: 485kcal

Equipment

Large pot

Ingredients

1 tablespoon neutral oil
1 yellow onion (peeled and diced)
6 cloves garlic (peeled and minced)
3 tablespoons capers (drained)
3 tablespoons plant-based butter (or use dairy butter if preferred)
28-ounce can chickpeas (drained)
4 cups water or vegetable broth
1½ pounds cauliflower florets (see Note 1)
2 teaspoons paprika
½ teaspoon crushed red pepper (plus more to taste)
½ cup parsley (loosely packed and minced; plus more for serving)
Salt and pepper to taste

For serving:

Extra virgin olive oil (optional)

Instructions

Sauté the aromatics:

In a large pot, heat 1 tablespoon of neutral oil over medium heat until very hot. Add the diced onion and cook, stirring regularly, for 5 to 7 minutes until it softens.
Add the garlic cloves and sauté until fragrant, about 1 minute. Stir in the capers and cook for 1 minute.
Add the butter to the aromatics. Once melted and frothy, add the chickpeas, paprika, and crushed red pepper and stir to coat with the butter. Cook for 5 minutes or until some of the chickpeas begin to turn a bit golden in color.
Add the cauliflower to the pot. Add salt and pepper to taste. I recommend starting with 1½ teaspoons salt to start.

Simmer the soup:

Add the water or vegetable broth and scrape up any browned bits stuck to the bottom.
Bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 to 30 minutes or until the cauliflower is fork-tender. Taste and season with salt and pepper. Add more paprika and crushed red pepper, if desired.
Add the minced parsley to the soup and simmer for 5 minutes. Turn off the heat.

To Serve:

Transfer the soup to a tureen if desired. Ladle into bowls and finish with a drizzle of good extra virgin olive oil and a pinch of fresh parsley. Enjoy!

Notes

Note 1: I use pre-cut cauliflower florets to save time on prep. If you’re using a whole head of cauliflower, aim for one that weighs about 2 pounds, as it will yield about 1½ pounds after trimming.

Nutrition

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