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.
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