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Spicy chickpea and cauliflower soup

Spicy chickpea and cauliflower soup

2
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy
This hearty, vegan soup is easy to prepare and reheats well, so you can make it in advance. Pop it in a container in the fridge so it’s ready for a grab’n’go lunch or quick weeknight meal.

Ingredients

Olive oil

2 tsp

Onion

½ medium, chopped

Garlic

1 clove(s), crushed

Vegetable stock

1½ cup(s), (375ml)

Canned diced tomatoes

1 400g can, (1 x 400g can)

Tomato paste

1 tbs

Smoked paprika

½ tsp

Ground cayenne pepper

¼ tsp, (pimch)

Cauliflower

2 cup(s), (300g), frozen florets

Canned chickpeas, rinsed and drained

1 cup(s), (175g)

Fresh coriander

1 tbs, chopped

Instructions

  1. Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, for about 1 minute or until fragrant.
  2. Stir in stock, tomatoes, tomato paste, paprika, cayenne, cauliflower and chickpeas and bring to the boil. Reduce heat, cover and simmer for about 5 minutes, or until cauliflower is tender. Season with salt and pepper. Serve sprinkled with coriander.

Notes

TIP: If you would rather use fresh cauliflower instead of frozen, go right ahead, just increase the cooking time by about 5 minutes.

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