Curried Cauliflower and Chickpea Soup

  • Preparation 15 MIN
    Cooking 30 MIN
  • Servings 4



  1. In a large pot, brown the onion with the ginger in the butter. Add the garlic, spices and sambal oelek. Cook for 1 minute while stirring.
  2. Add the broth, chickpeas and potatoes and bring to boil. Season with salt and pepper. Cover and simmer for 15 minutes. Add the cauliflower and coconut milk. Bring to a boil and simmer for 5 minutes or until the vegetables are tender. Stir in the cilantro. Adjust the seasoning.
  3. Ladle the soup into bowls. Serve with a lime wedge in each bowl, to be squeezed right before tasting the soup. Serve with naan bread croutons, if desired.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 600  
Total Fat 34 g  
Saturated Fat 23 g  
Sodium (salt) 1015 mg  
Carbohydrates 59 g  
Fibre 10 g  
Protein 18 g