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
Shallot
1 medium, chopped
Garlic
1 small clove(s), minced
Low sodium vegetable broth
1 cup(s)
Canned diced tomatoes
½ cup(s)
Tomato paste
1 Tbsp
Paprika
¼ tsp, smoked
Cayenne pepper
1 pinch(es)
Cauliflower
1 cup(s), chopped, frozen, bite-sized
Canned chickpeas (low sodium)
½ cup(s), drained
Cilantro
1 Tbsp, 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 21⁄2 cups
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.