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Photo of Curried chickpea and vegie soup by WW

Curried chickpea and vegie soup

7 - 8
PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
This pumpkin and cauliflower curried soup is jam packed with flavour!


Flaked almonds

1 tbs

Olive oil

1 tbs

Brown onion

1 medium, chopped


2 clove(s), crushed

Indian curry paste

1½ tbs, (such as korma)

Vegetable stock

4 cup(s), (1L)

Butternut pumpkin

500 g, cut into 1.5cm pieces


450 g, (half large head) cut into florets

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g)

Cheese, paneer

120 g, cut into 1.5cm pieces

Fresh coriander

¼ cup(s), leaves


  1. Toss almonds in a large saucepan over medium heat until golden. Transfer to a bowl.
  2. Heat oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and curry paste and cook, stirring, for 1 minute or until fragrant.
  3. Add stock and pumpkin and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Add cauliflower and cook, covered, for 10 minutes or until pumpkin is tender.
  4. Add chickpeas and paneer and cook, uncovered, for 5 minutes, or until heated through. Serve sprinkled with almonds and coriander.


SERVING SUGGESTION: Wholemeal pita pocket bread. TIPS: Paneer is an Indian cheese with a similar consistency to feta and holds its shape during cooking. It is available in the cheese section of large supermarkets or Indian grocery stores. If unavailable, top soup with 1 tablespoon 99% fat-free plain yoghurt. Store any leftovers (without almonds and coriander) in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Reheat in the microwave or in a saucepan on the stovetop, adding a little water if too thick.