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Cauliflower spinach soup

Cauliflower Spinach Soup

An easy dairy-free or vegan vegetable soup
Prep Time 20 mins
Cook Time 25 mins
Course Soup
Servings 6 servings


For Roasted Chickpeas

  • 2 cans (14 oz) chickpeas drained and rinsed
  • 2 Tablespoon olive oil
  • ½ teaspoon ground cumin
  • 2 teaspoon paprika
  • 2 teaspoon salt

For Cauliflower Spinach Soup

  • 1 Tablespoon olive oil
  • 1 yellow onion chopped
  • 2 cloves garlic chopped
  • 1 head cauliflower chopped
  • 1 cup cashews raw, unsalted
  • 2 large handfuls fresh spinach
  • 4 cups vegetable stock or chicken stock
  • 2 cups water
  • 2 teaspoon salt
  • 1 teaspoon ground pepper

For topping

  • Toasted chickpeas
  • Olive oil
  • Coconut milk
  • Salt
  • Pepper
  • Paprika


For the Roasted Chickpeas

  • Preheat oven to 425 degrees.
  • Drain and rinse your chickpeas. Spread the chickpeas on a kitchen towel and gently pat dry (watch out: damp chickpeas will not crisp up in the oven!)
  • Transfer chickpeas to a baking sheet. Drizzle with olive oil and sprinkle with cumin, paprika and salt (you can be generous!). Toss evenly to coat.
  • Roast in the oven for 20 minutes, or until crispy. Set aside to cool.

For Cauliflower Spinach Soup

  • In a large dutch oven or soup pot, heat 2 Tbsp olive oil over medium heat. Add the onion, garlic and cauliflower and saute for approximately 10 minutes. Stir in cashews and spinach.
  • Add 4 cups vegetable or chicken stock and 2 cups water. Bring to a boil, then partially cover and reduce to a simmer for about 15 minutes until the cauliflower is soft.
  • Remove from heat and blend until smooth.
  • Serve topped with roasted chickpeas, a drizzle of olive oil and coconut milk, and a sprinkle of salt, pepper, and paprika. Enjoy!
Keyword Dairy-Free, Vegan