Past Recipes
Curried Cauliflower Soup

Curried Cauliflower Soup with Crispy Chickpeas and Toasted Naan

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As December rolls around, we can’t get enough of warm, comforting soups. Here, we’re tossing cauliflower with vindaloo curry paste, then roasting and blending it with coconut milk and vegetable stock to create a luscious puréed soup. The cozy bowls are garnished with bright cilantro, plus oven-crisped chickpeas spiced with coriander and cumin for crunchy texture. On the side, there’s plenty of toasted naan for dipping.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 620
  • Protein 19g
  • Total Carb 84g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • vegetable stock
    • 8 ounces
    • vegetable stock
  • vindaloo curry paste
    • 2 tablespoons
    • vindaloo curry paste
  • 13.5-ounce can lite coconut milk
    • 1
    • 13.5-ounce can lite coconut milk
  • ground coriander
    • 1/4 teaspoon
    • ground coriander
  • chickpeas
    • 3/4 cup
    • chickpeas
  • ground ginger
    • 1/4 teaspoon
    • ground ginger
  • naan breads
    • 2
    • naan breads
  • lemon
    • 1
    • lemon
  • mustard powder
    • 1 teaspoon
    • mustard powder
  • ground cumin
    • 1/4 teaspoon
    • ground cumin
  • cilantro
    • 1/8 ounce
    • cilantro
  • red onion
    • 1
    • red onion
  • cauliflower florets
    • 1 pound
    • cauliflower florets

What You’ll Need

  • kosher salt
  • black pepper
  • olive oil
  • aluminum foil
  • 2 baking sheets
  • blender or food processor
  • 8" medium pot

Allergens

Tree Nuts, Milk, Egg, Wheat

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Stack naan, wrap in foil, and set aside. Rinse cauliflower florets and cut to ½-inch pieces, if needed. Cut lemon into 4 wedges and set aside for serving. Rinse cilantro and roughly chop leaves, discarding stems. Peel onion, halve, and thinly slice. Rinse chickpeas and pat dry with a paper towel, then transfer to a baking sheet and set aside until Step 3.

  2. Roast Cauliflower and Onion

    Roast Cauliflower and Onion

    In a large bowl, whisk together curry paste, mustard powder, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to fully combine. Add cauliflower and onion to bowl with sauce and toss to fully coat. Transfer to a separate baking sheet, spreading in a single layer. Roast until golden, 12-15 minutes. Then, remove from oven and set aside.

  3. Roast Chickpeas and Toast Naan

    Roast Chickpeas and Toast Naan

    While cauliflower roasts, add spice mix, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper to baking sheet with chickpeas. Toss to fully coat, then spread in a single layer. Transfer spiced chickpeas and naan to oven with cauliflower and bake until naan is warmed through, 5-8 minutes, and chickpeas are browned and crisp, 15-18 minutes. Use any remaining downtime to set the table.

  4. Blend Soup

    Blend Soup

    Once roasted, transfer cauliflower and onion to a blender or food processor. Add coconut milk and half of vegetable stock and pulse until smooth. Save remaining vegetable stock for another recipe.

  5. Warm Soup

    Warm Soup

    Transfer soup to a medium pot and place over medium-high heat. Cook, stirring, until warmed through, 5-7 minutes. Season with ½ teaspoon salt and pepper as desired. Meanwhile, tear naan into bite-size pieces.

  6. Plate Soup

    Plate Soup

    Taste soup and add salt and pepper as desired. Divide curried cauliflower soup between serving bowls. Garnish with cilantro and roasted chickpeas. Serve with toasted naan for dipping and lemon wedges for squeezing over. Enjoy!

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