Cauliflower Chickpea Veggie Soup is a nutrient-rich, low-carb dish that is easy to prepare and perfect to enjoy in the spring or any time of year. Serve with crackers or fresh toasted bread if desired.

Ingredients

Serves: 5-6 Time: 35 minutes

Cauliflower Chickpea Veggie Soup

• 1 can chickpeas, drained & rinsed
• 1 1/2 cup cauliflower florets
• 1/2 yellow onion, diced
• 1 large carrot, diced
• 2 celery stalks, diced
• 1/2 bell pepper, diced
• 1 small yellow squash, diced
• 6 cups vegetable broth
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1 Tbs chopped parsley, fresh
• 1 Tbs olive oil

Directions

1. Begin by preparing your vegetables.
2. In a large stovetop pot, set heat to medium high.
3. Once hot, begin sautéeing the onion, carrot, and celery. Cook for 5-7 minutes.
4. Then, add the bell pepper and squash, stir for another 5-7 minutes.
5. Next, add the chickpeas, cauliflower, and seasonings. Cook for 2-3 minutes before adding the vegetable broth.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes or until veggies are softened.
7. Taste and adjust seasoning as desired, adding in the parsley towards the end of cooking.
8. Once cooked, serve hot and enjoy!

Nutrition Information

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Sweet Potato & Cauliflower Curry with chickpeas, green peas, kale, onion, carrot, and mushrooms served over rice. This delicious plant-based dish is rich in nutrients and protein and is easy to prepare! See below the ingredients for substitutions. For a grain-free option, serve with shredded red cabbage or lentils instead of rice.

Ingredients

Serves: 4-5 Time: 45 minutes

Sweet Potato & Cauliflower Curry

• 1 large sweet potato
• 1/2 yellow onion, diced
• 2 medium carrots, diced
• 1 cup cauliflower, chopped
• 2 cups kale, shredded
• 1/2 cup green peas
• 3-4 mushrooms, sliced
• 1 (14 oz) can lite coconut milk*
• 8 oz. tomato sauce
• 1 can chickpeas, drained & rinsed
• 1 Tbs red curry paste
• 1/4 tsp red chili flakes (optional)
• 1 tsp ground ginger
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1-2 Tbs olive oil
• Optional toppings: chopped cilantro, lime/lemon juice, sriracha, chopped dry roasted peanuts

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

1. Begin by preparing your vegetables
2. In a large skillet, set heat to medium-high. Once hot, add the olive oil.
3. Begin sautéeing the sweet potato once you see vapors from the pan, indicating the oil is hot enough. Cook for 5 minutes.
4. Next, add the onion and cook for 3-5 minutes before adding the carrots.
5. Cook the vegetables together for 5-7 minutes, then add the green peas, chickpeas, and mushrooms. Continue stirring together until all the vegetables are lightly tender.
6. Next, add the seasonings and curry paste and stir for 1 minute before adding the tomato sauce and coconut milk.
7. Bring the mixture to a simmer, covering with a lid and turning heat to low for 10 minutes.
8. Then, add the kale and cook until lightly wilted. Remove the pan from heat.
9. Serve over rice; if desired, top with a squeeze of lime or lemon juice and minced cilantro.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook