Roasted Cauliflower and Chickpea Soup with Cilantro Pesto (1 Hr, 5 Mins)

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This roasted cauliflower and chickpea soup is a comforting and nourishing dish, perfect for those seeking a blend of rich flavors and textures.

The soup features roasted cauliflower and chickpeas, which add depth and a slightly nutty taste, complemented by the freshness of homemade cilantro pesto.

Topped with extra roasted chickpeas, this soup offers a delightful crunch and an added layer of flavor. It’s an ideal choice for a cozy dinner and is sure to satisfy those looking for a hearty, plant-based meal.

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Soup:

  • 1 large head cauliflower, cut into florets
  • 1 can (15 oz) chickpeas, drained and rinsed, reserve some for garnish
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Cilantro Pesto:

  • 1 cup fresh cilantro, packed
  • 1/4 cup pine nuts or almonds
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup olive oil
  • 1 garlic clove
  • Salt to taste

Instructions

  1. Roast Cauliflower and Chickpeas (25 minutes): Preheat the oven to 400°F (200°C). Toss cauliflower florets and chickpeas with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly browned.
  2. Make Cilantro Pesto (10 minutes): In a food processor, combine cilantro, nuts, Parmesan, garlic, and salt. Pulse while gradually adding olive oil until smooth.
  3. Cook Soup (30 minutes): In a large pot, sauté onion and garlic in olive oil until softened. Add roasted cauliflower and chickpeas (saving a few chickpeas for garnish), then pour in vegetable broth. Bring to a boil, then simmer for 20 minutes. Blend the soup using an immersion blender or regular blender until smooth.
  4. Serve (5 minutes): Ladle the soup into bowls. Add a dollop of cilantro pesto and a sprinkle of roasted chickpeas on top.

Equipment

Notes

For a perfectly roasted flavor, make sure the cauliflower and chickpeas are well browned in the oven. The cilantro pesto adds a fresh and herby dimension to the soup – adjust the garlic and salt according to your taste.

This soup is a beautiful blend of rustic and sophisticated flavors, making it a wonderful dish for both casual and special occasions. Serve with a side of crusty bread and enjoy your delicious creation!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 375
  • Sugar: 6g
  • Sodium: 650mg
  • Fat: 23g
  • Carbohydrates: 33g
  • Fiber: 9g
  • Protein: 13g
  • Cholesterol: 5mg

Pair this with...

Easy Dinner Rolls

Start by combining warm water, yeast, and a bit of sugar in a bowl, letting it sit until it's frothy. In a larger bowl, mix together softened butter, salt, the rest of your sugar, and some milk. Slowly add in flour, mixing until you have a soft dough. Knead this dough on a floured surface until smooth. Place it in a greased bowl, cover, and let it rise until doubled in size. Once risen, divide the dough into small balls and arrange them on a baking tray. Let them rise again briefly. Bake in a preheated oven until golden brown. Brush with melted butter right out of the oven for a glossy finish.

Lemony Arugula Salad

Start with a generous handful of fresh arugula; it's peppery and packs a punch. Toss in a sprinkle of pine nuts for a delicate crunch. Now, for the star of the show – thinly shaved Parmesan; go on, be generous! For the dressing, whisk together the zest and juice of 1 lemon, 3 tbsp of olive oil, a pinch of salt, and a crack of black pepper. The lemon brightens the bold arugula and complements the nutty pine nuts and salty Parmesan. Toss everything together and bam, a gourmet side salad in a snap.

Balsamic Roasted Brussels Sprouts

Begin with fresh Brussels sprouts, trimming the ends and cutting them in half for a flat, roasting surface. In a mixing bowl, toss the sprouts with olive oil, ensuring each one is glistening and ready for the oven's heat. Now, drizzle them with good-quality balsamic vinegar, which will reduce and caramelize as they roast, imparting a deep, rich flavor. Season with a pinch of salt and freshly cracked black pepper to balance out that balsamic sweetness. Spread the sprouts evenly on a baking sheet, ensuring each one has space to become crisp. Roast in a preheated oven until they’re beautifully browned and slightly crispy on the outside, while maintaining a tender bite inside.

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Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!