Cauliflower & Chickpea Soup

I always like to add some plant protein to my soup and chickpeas are a great source of fibre, protein and choline (good for the brain among other things).  Of course, Cauliflower being a cruciferous vegetable (which also contains choline) is amazing for our health and soups are a great way to introduce vegetables to those in our family that think they don’t like them!  I use my usual base of onion, garlic and garam masala to make sure the soup is like a hug in a mug.  You won’t even be able to taste these small amounts, but you can dial up those flavours if you wish.


  • 1 Cauliflower
  • 1 Medium Potato Peeled
  • 1 Onion
  • 1 Clove Garlic (depending on taste – you won’t taste one)
  • 1 Cup Chickpeas (Cooked or rinsed well if from a tin)
  • Garam Masala
  • Sea Salt
  • Black Pepper
  • 1 – 1 ½ litres Vegetable Stock
  • Sesame Seeds and Chives to garnish


  • Soften Onion on medium heat
  • Add crushed garlic
  • Saute for 1 minute
  • Add roughly chopped vegetables and cover with stock
  • Bring to boil and add black pepper and one twist of sea salt
  • Reduce heat to simmer until vegetables soft
  • Add chickpeas until warmed through
  • Cool and then blend until smooth
  • Add more stock until desired consistency achieved
  • Warm and add sesame seeds and chives to garnish

If you have leftovers, it freezes beautifully and so make sure you have some containers handy!

Lyn Sharkey Nutrition
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