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Cauliflower and broccoli soup with crispy curried chickpeas

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Hearty and wholesome, this cauliflower and broccoli soup with crispy curried chickpeas is guaranteed to hit the spot on chilly weeknights.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Cauliflower and broccoli soup with crispy curried chickpeas

Ingredients

  • 40g butter
  • 1 leek, pale section only, chopped
  • 2 garlic cloves, chopped
  • 800g broccoli, cut into florets
  • 500g cauliflower, cut into florets
  • 4 cups (1L) salt-reduced vegetable or chicken stock
  • ½ cup (125ml) thickened cream
  • 2 tsp olive oil
  • 400g can chickpeas, rinsed, drained
  • ½ tsp curry powder
  • 1 tsp sea salt flakes
  • 2 tbs chopped flat-leaf parsley

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Method

  1. Step 1

    Melt the butter in a large saucepan over medium heat. Cook the leek and garlic for 5 mins or until softened. Add the broccoli and cauliflower and cook, stirring occasionally, for 5 mins or until starting to soften.
  2. Step 2

    Add the stock and 3/4 cup (185ml) of water. Bring to a simmer. Simmer, uncovered, for 5 mins or until vegetables are tender. Use a stick blender to blend the vegetable mixture until smooth. Stir in half the cream. Season with sea salt.
  3. Step 3

    Meanwhile, heat the oil in a medium frying pan over medium-high heat. Cook the chickpeas, stirring, for 5 mins or until crisp. Add the curry powder and salt. Cook for 1 min or until fragrant.
  4. Step 4

    Serve the soup topped with the chickpeas and parsley.

    Cauliflower and broccoli soup with crispy curried chickpeas

    Cauliflower and broccoli soup with crispy curried chickpeas
    • Serves4
    • Cook time15 minutes
    • Prep time15 minutes
    Ingredients
    • 40g butter
    • 1 leek, pale section only, chopped
    • 2 garlic cloves, chopped
    • 800g broccoli, cut into florets
    • 500g cauliflower, cut into florets
    • 4 cups (1L) salt-reduced vegetable or chicken stock
    • ½ cup (125ml) thickened cream
    • 2 tsp olive oil
    • 400g can chickpeas, rinsed, drained
    • ½ tsp curry powder
    • 1 tsp sea salt flakes
    • 2 tbs chopped flat-leaf parsley
      Description

      Hearty and wholesome, this cauliflower and broccoli soup with crispy curried chickpeas is guaranteed to hit the spot on chilly weeknights.

      Method
      1. Step 1

        Melt the butter in a large saucepan over medium heat. Cook the leek and garlic for 5 mins or until softened. Add the broccoli and cauliflower and cook, stirring occasionally, for 5 mins or until starting to soften.
      2. Step 2

        Add the stock and 3/4 cup (185ml) of water. Bring to a simmer. Simmer, uncovered, for 5 mins or until vegetables are tender. Use a stick blender to blend the vegetable mixture until smooth. Stir in half the cream. Season with sea salt.
      3. Step 3

        Meanwhile, heat the oil in a medium frying pan over medium-high heat. Cook the chickpeas, stirring, for 5 mins or until crisp. Add the curry powder and salt. Cook for 1 min or until fragrant.
      4. Step 4

        Serve the soup topped with the chickpeas and parsley.