Spicy chickpea & cauliflower soup
1
Points® value
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 drained chickpeas
½ cup(s), drained
Cilantro
1 Tbsp, chopped
