Cauliflower & Cardamom Soup with Spiced Chickpeas

Few things can instantly warm you up 
on a cool day like a comforting bowl of soup. Forget sodium-filled canned 
varieties and put together our spiced cauliflower soup, enlivened with turmeric, cardamom and saffron, with only 
15 minutes of hands-on work.


Find more vegetarian recipes here!

Prep Time
15 min
Cook Time
180 min
195 min


  • 2 tbsp olive oil
  • 1 cup chopped sweet onion
  • 1 1/2 tsp each ground turmeric and cardamom
  • Pinch each saffron and red pepper flakes
  • 3 cloves garlic, chopped
  • 1 head cauliflower (about 1 1/2 lbs), roughly chopped
  • 1 tbsp Dijon mustard
  • 3 cups low-sodium vegetable broth
  • 1 tbsp fresh lemon juice
  • Sea salt and ground black pepper, 
to taste

Spiced chickpeas

  • 1/2 cup cooked chickpeas
  • 1/2 tsp each ground coriander, turmeric and fennel
  • Pinch red pepper flakes
  • 1 tsp peeled and grated ginger
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh cilantro
  • Sea salt and ground black pepper, 
to taste


  1. Prepare spiced chickpeas: In a bowl, add all chickpea ingredients and toss to combine. Serve at room temperature or refrigerate, tightly sealed, for up to 3 days. Allow chickpeas to return to room temperature before serving.
  2. In a skillet on medium, heat oil. Add onion and cook until softened, about 2 minutes. Add turmeric, cardamom, saffron and pepper flakes and stir for 1 minute. Transfer to slow cooker; add garlic, cauliflower, Dijon, broth and 2 cups water. Stir well, cover with lid and cook on low heat for 3 hours.
  3. Purée soup using an immersion blender (or using an upright blender). Transfer to a large bowl or pot; add lemon juice and season with salt and black pepper. Ladle soup into bowls and garnish with about 3 tbsp spiced chickpeas per bowl. Soup can be tightly sealed and frozen for up to 1 month.

Nutrition Information

  • Serving Size 1 cup soup and 3 tbsp chickpeas
  • Calories 160
  • Carbohydrate Content 17 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 4 g
  • Protein Content 6 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 210 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g