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Photo of Curried chickpea and veggie soup by WW

Curried chickpea and veggie soup

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.