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  • Writer's pictureJessica

Spicy Vegetable Soup with Chickpeas, Cauliflower, and Kale

Updated: Oct 11, 2021

Serves 6

Tools + Supplies

  • stock pot or dutch oven

  • small mixing bowl

  • sheet pan

  • sharp knife for chopping

  • ladle


  • olive oil

  • 4 cloves of garlic

  • .5 yellow onion

  • 3 carrots with carrot tops (tops are for garnish- optional)

  • 1 inch piece of ginger

  • salt

  • black pepper

  • 2 cans of chickpeas

  • 1.5 cups of chopped cauliflower

  • cumin

  • tumeric

  • paprika

  • cayenne pepper

  • 1 can crushed tomatoes

  • 1 can coconut milk

  • 4 cups of vegetable broth (or chicken if you prefer it)

  • 2 cups of kale leaves

Yogurt Sauce Garnish (optional)

  • 1 cup greek yogurt

  • 1 lemon

  • salt

  • black pepper

  • garlic powder

  • 1 tbsp chopped carrot tops

  • pita bread


  • preheat oven to 400

  • drizzle olive oil in a large pot over medium heat

  • dice onion and thinly slice carrots, sauté in pot for 5 minutes

  • mince garlic and grate ginger. add to pot and sauté for 5 more minutes. add salt and black pepper.

  • drain and rinse both cans of chickpeas. add one can to pot with 1 tsp turmeric, 1 tsp paprika, 1 tsp cayenne (less or more depending on how spicy you want it) and .5 tsp cumin. sauté for 5 minutes, then smash chickpeas with a fork or potato masher.

  • add crushed tomatoes, coconut milk, and broth to pot. cover and simmer.

  • while soup is cooking, add cauliflower and second can of chickpeas in a small mixing bowl. drizzle with olive oil, salt, pepper, and 1 tsp of turmeric. transfer to sheet pan and roast in oven for about 12-15 minutes. add to soup when done.

  • For garnish, mix yogurt, lemon juice, salt, pepper, garlic powder, and carrot tops in small bowl. drizzle or spoon onto soup when finished.

  • Once the soup has thickened, add chopped kale leaves to soup and simmer for another couple of minutes. Serve with yogurt garnish and wedges of pita bread.

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