Spicy chickpea & cauliflower soup
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
This easy soup reheats well and, thanks to a whopping 11 grams of fiber, is quite filling. Make a double or quadruple batch to get you through most of the workweek. If you would rather use fresh cauliflower instead of frozen, go right ahead; the cook time should be the same. You can also substitute the cauliflower with broccoli or any other vegetable you might have on hand. Not a fan of spicy food? You can skip the cayenne pepper. Or add a pinch more if you enjoy a little heat in your food.
Ingredients
Olive oil
1 tsp(s)
Shallots
1 medium, chopped
Garlic
1 clove(s), small, minced
Fat free reduced sodium vegetable broth
1 cup(s)
Canned diced tomatoes
½ cup(s)
Canned tomato paste
1 tbsp(s)
Smoked paprika
¼ tsp(s)
Cayenne pepper
1 pinch(es)
Uncooked cauliflower
1 cup(s), frozen, bite-sized
Canned drained chickpeas
½ cup(s)
Cilantro
1 tbsp(s), chopped
Instructions
1
In a small saucepan over medium heat, warm oil. Then add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute.
2
Add broth, tomatoes, tomato paste, paprika, and cayenne and bring to a boil. Stir in cauliflower and chickpeas. Reduce heat, cover, and simmer, stirring occasionally, until cauliflower is tender, about 5 minutes. Serve sprinkled with cilantro.
3
Serving: about 2 1⁄2 cups
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