Recipe: Quick Cauliflower Soup with Chipotle Chilli and Roast Garlic

This was one of those recipes that could have gone either way.  Basically, I just chucked some stuff in a pot, and then later in a blender, and called it soup.  But there was no way of knowing whether it would be Happy Soup or The Soup Of Evil until I was done.

Which is why there are no photos.  The soup was definitely happy, but it was also very ugly and rather random, and we ate it all before photography actually came to mind…

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1-2 heads of cauliflower (I used one head of fractal broccoli, and a little head of purple cauliflower)
2 chipotle chillis in adobo
2 tablespoons roast garlic
2 tablespoons toasted pine nuts
salt, pepper and cumin to taste
1 x 400g tin chickpeas

Now what will you do with it?

Put everything except the chickpeas into a saucepan and add in enough cold water that things are about 3/4 covered.  Put the lid on the saucepan, turn up the heat and then totally forget about it for about twenty minutes because you are engaged in an epic battle with photoshop, by which time the cauliflower should be soft but not mushy.

Drain the chickpeas and add to the saucepan.  Heat for a bit to warm them through.  Transfer everything to a blender and blend until silky smooth – this soup really does go quite shinily smooth and velvety, which is lovely.  It is also very thick, but that’s how we like it.

Serve.  We sprinkled some grated cheese over this and served it with bread and garlic butter, but it would be perfectly fine as a vegan meal.  Olive oil and garlic toasts would work just fine.

Makes enough for two fairly hungry people.



Goodness, I don’t know.  I will note that this recipe is gluten-free, vegan, low-GI, and nut free if you skip the pine-nuts, which frankly only went in because I had a handful of leftover toasted pine-nuts hanging around and I thought, why not?  They probably made the soup more creamy, but they didn’t contribute much to the flavour.  While this soup doesn’t have much fructose, the chickpeas and cauliflower make it a no-go for people on a low FODMAP diet.  You could always thicken it with potatoes and use broccoli instead of cauliflower, but at this point, you lose all the brownie points you got for being low GI.

In terms of flavour, this packs quite a strong chipotle chilli punch, so be warned!  You could take out the chilli, and add some fresh ginger, ordinary chilli, and some sort of curry spice mix or a more Indian flavour – finishing it with a little coconut milk would be nice in this context (and might also help thin the soup, if you don’t like your soup to be something you can just about eat with a fork).  Nothing else springs to mind right now, I’m afraid…

It’s a pretty nice soup, though.

Purple cauliflower may turn white when you cook it, but it secretly tastes purple.

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2 comments for “Recipe: Quick Cauliflower Soup with Chipotle Chilli and Roast Garlic

  1. May 26, 2014 at 11:34 pm

    Mmmmmm, I can imagine how delicious the soup is with the roast garlic and chipotle!

    • Catherine
      May 30, 2014 at 8:19 pm

      It really was astonishingly good for something that I was making up as I went along!

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