Cauliflower Chickpea Soup
Ingredients
Metric
240 g ~ 1 can cooked chickpeas
1 kg ~ 1 medium cauliflower
2 medium onions
720 ml ~ 3 cups water
Salt & Spices:
1 ½ tsp salt
1 tsp garlic powder
1 tsp mustard powder
1 tsp paprika
1 tsp ground coriander
1 tsp ground cumin
Optional Garnish:
2 tbsp fresh parsley
¼ tsp ground black pepper
US
8 oz ~ 1 can cooked chickpeas
2 lb ~ 1 medium cauliflower
2 medium onions
3 cups water
Salt & Spices:
1 ½ tsp salt
1 tsp garlic powder
1 tsp mustard powder
1 tsp paprika
1 tsp ground coriander
1 tsp ground cumin
Optional Garnish:
2 tbsp fresh parsley
¼ tsp ground black pepper
MAKES4 small / 2 large portions
PREP TIME10 minutes
COOKING TIME20 minutes
TOTAL TIME30 minutes
Cooking Pot
Steps
1Rinse and drain chickpeas. Cut cauliflower into bite-sized pieces. Peel and dice onions. Add all of the ingredients to a large cooking pot.
2Mix and bring to a boil. Cook over low heat for 20 minutes. Partially cover the pot with a lid to allow steam to escape.
3Transfer to bowls. Garnish with fresh parsley and sprinkle with freshly ground black pepper.
Pressure Cooker
Steps
1Rinse and drain chickpeas. Cut cauliflower into bite-sized pieces. Peel and dice onions. Add all of the ingredients to a pressure cooker.
2Mix to combine.
3Pressure cook for 5 minutes. Wait for the pressure to release naturally.
4Transfer to bowls. Garnish with fresh parsley and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 4 small / 2 large portions
320 Calories per large portion
18g protein
56g carbohydrates
18g fiber
5g fat
320 Calories per large portion
18g protein
56g carbohydrates
18g fiber
5g fat
High in Vitamins B1, B2, B5, B6, Folate, C, K
High in Omega 3
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 3
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
