This Zippy Cardamom Cauliflower Soup with Spiced Chickpeas Will Warm You Right Up

Forget boring, store-bought soup. This slow-cooker recipe is easy and way tastier.

from Clean Eating

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Soup is basically essential this time of year, but you don’t have to settle for pre-made (and sodium-saturated) boxed soups every time. This cauliflower soup is a flavor powerhouse, enlivened with cardamom, saffron, and turmeric, the latter of which is also said to have immunity-boosting properties. And, to make it even better, there’s texture and protein excitement brought to the party by the addition of spiced whole chickpeas, it takes just a few minutes of active time before going into your slow-cooker for hands-off cooking, and it keeps in the freezer for up to a month to pull out whenever you need a quick meal.

More Related Recipes to Try Next:
Chickpea Curry Stuffed Sweet Potatoes
Cauliflower Steaks with Quick-Braised Swiss Chard
No-Knead Vegan Swedish Cardamom Bread

Cardamom Cauliflower Soup with Spiced Chickpeas

Servings
6
Prep Time
15 min
Cook Time
180 min
Duration
195 min

Ingredients

  • 2 tbsp olive oil
  • 1 cup chopped sweet onion
  • 1 1/2 tsp each ground turmeric and cardamom
  • Pinch each saffron and red pepper flakes
  • 3 cloves garlic, chopped
  • 1 head cauliflower (about 1 1/2 lbs), roughly chopped
  • 1 tbsp Dijon mustard
  • 3 cups low-sodium vegetable broth
  • 1 tbsp fresh lemon juice
  • Sea salt and ground black pepper, 
to taste

Spiced chickpeas

  • 1/2 cup cooked chickpeas
  • 1/2 tsp each ground coriander, turmeric and fennel
  • Pinch red pepper flakes
  • 1 tsp peeled and grated ginger
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh cilantro
  • Sea salt and ground black pepper, 
to taste

Preparation

  1. Prepare spiced chickpeas: In a bowl, add all chickpea ingredients and toss to combine. Serve at room temperature or refrigerate, tightly sealed, for up to 3 days. Allow chickpeas to return to room temperature before serving.
  2. In a skillet on medium, heat oil. Add onion and cook until softened, about 2 minutes. Add turmeric, cardamom, saffron and pepper flakes and stir for 1 minute. Transfer to slow cooker; add garlic, cauliflower, Dijon, broth and 2 cups water. Stir well, cover with lid and cook on low heat for 3 hours.
  3. Purée soup using an immersion blender (or using an upright blender). Transfer to a large bowl or pot; add lemon juice and season with salt and black pepper. Ladle soup into bowls and garnish with about 3 tbsp spiced chickpeas per bowl. Soup can be tightly sealed and frozen for up to 1 month.

Nutrition Information

  • Serving Size 1 cup soup and 3 tbsp chickpeas
  • Calories 160
  • Carbohydrate Content 17 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 4 g
  • Protein Content 6 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 210 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g

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