This cauliflower, zucchini and chickpea soup is the perfect dish to welcome in the start of Winter. It’s hearty, healthy and tastes delicious. Topped with crispy chickpeas to elevate this soup to spectacular. 

30 Minutes. Vegetarian. A nutritious soup for a cold Winter night.

Serves 2.


1 cauliflower
1 zucchini
1.5lt natural vegetable stock
2 tablespoons curry powder
1 x 400g tin chickpeas
1 brown onion 

Prepare veg
Peel and finely dice the onion. Halve the zucchini then cut into 1cm pieces. Cut cauliflower into small florets and dice the stem. Rinse and drain the chickpeas.

Cook soup
Bring a large pot to medium to high heat with a drizzle of olive oil. Sauté onion for 2 – 3 minutes. Add the 3/4 of the curry powder and combine well with the onion. Add the zucchini, cauliflower and 3/4 of the chickpeas. Season with salt and pepper. Pour over stock. Bring to boil. Cover with a lid and simmer on low for 15 minutes. Remove from heat.

Make croutons & finish soup
Bring fry pan to medium heat with a drizzle of olive oil. Add remaining chickpeas, remaining curry powder and a pinch of salt. Toast chickpeas for 5 – 7 minutes until crispy, shaking the pan so they don’t burn. Using a hand blender or masher, blend soup till desired consistency.

To serve
Ladle soup into bowls and top with chickpea croutons.


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August 01, 2017 by Timothy Ryder
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