Cauliflower Spinach Soup (Vegan)
Prep time: 
Total time: 
Serves: 6
For the Crispy Chickpeas
  • 2 (14 oz) cans of chickpeas, drained and rinsed
  • olive oil
  • ground cumin, smoked paprika, and salt
For the Cauliflower Spinach Soup
  • 2 tablespoons olive oil
  • 1 small sweet yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 head of cauliflower, chopped (about 5 cups of florets)
  • 1 cup raw, unsalted cashews
  • 2 large handfuls of fresh baby spinach
  • 5 cups water (maybe more) (see recipe below)
  • 2 teaspoons salt
  1. For the Chickpeas: Preheat oven to 400 degrees Fahrenheit. Spread the rinsed chickpeas evenly over a large baking sheet. Sprinkle with spices and salt. Drizzle with olive oil. Use a spatula or large spoon to gently toss the chickpeas to evenly coat.
  2. Roast for 30 to 40 minutes or until semi-crispy.
  3. For the Soup: In a large dutch oven or soup pot, heat the oil over medium heat. Add the onion, garlic, and cauliflower and saute for about 10 minutes. Stir in the cashews and spinach.
  4. Add 5 cups of water and the salt. Bring to a boil, then reduce to a steady simmer and cook until the cauliflower is soft - about 15 minutes.
  5. The next step is to blend until completely smooth. I did this directly in the soup pot with a high powered submersion blender. You can also carefully transfer this soup to a blender in batches. Blend until completely smooth and creamy. Add additional water for the desired consistency (I like my soup thick and I didn't add any extra water)
  6. Serve warm with a sprinkling of the crispy chickpeas and a few grinds of black pepper.
  7. Optional toppings: fresh cream, olive oil, freshly grated Parmesan
Recipe by Some the Wiser at