Spicy Chickpea and Cauliflower Soup

3
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
1
Difficulty
Easy

Ingredients

olive oil

1 tsp

uncooked shallot(s)

1 medium, chopped

garlic clove(s)

1 small clove(s), minced

fat free reduced sodium vegetable broth

1 cup(s)

canned diced tomatoes

½ cup(s)

canned tomato paste

1 Tbsp

paprika

¼ tsp, smoked

cayenne pepper

1 pinch

frozen cauliflower florets

1 cup(s), bite-size

canned drained chickpeas

½ cup(s), rinsed

cilantro

1 sprig(s), chopped fresh

Instructions

  1. Heat oil in small saucepan over medium heat. 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 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. Per serving (about 2½ cups)

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