Plant-Based Roasted Cauliflower and Chickpea Soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 mins
Serves 6


  • 1kg/2lb cauliflower, trimmed and cut into small florets
  • 400g/14oz cans chickpeas in water, rinsed and drained
  • 6 cloves garlic, crushed then chopped
  • 8 sprigs fresh thyme
  • 1 tablespoon fresh lemon zest
  • 1 potato, peeled and finely chopped
  • 2 litres/3pints Marigold vegan low salt bouillon
  • Handfulroasted hazel nuts
  • Freshly ground black pepper


  1. Preheat the oven to 200C (400F/gas 6). Divide the cauliflower, chickpeas, lemon zest and garlic between two non stick baking trays.
  2. Add enough water to both baking trays to a depth of 1cm/0.4 inches. Grind some fresh black pepper over the cauliflower mix and place in the oven for approximately 25-30 minutes.
  3. Place the potato and Marigold vegan bouillon in a large saucepan and bring to the boil over high heat.

    Simmer for 10 minutes or until the potato is tender. Add the cauliflower and chickpeas and cook for 1-2 minutes, or until tender.

  4. Using a hand-held stick blender, purée until smooth. Divide the soup among warm soup bowls and top with the roasted hazelnuts.


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