Spicy Vegan Coconut Curry Soup with Chickpeas and Cauliflower

This vibrant coconut curry soup brings together the best of Northern Indian flavors in a single pot. Aromatic onions, garlic and a blend of curry powder, garam masala and cumin create a fragrant base, while creamy coconut milk and tender cauliflower florets add richness and texture. Chickpeas provide hearty protein, making this a satisfying meal on its own.

Serve this luscious soup with crispy toasted ciabatta brushed with olive oil for a delightful crunch. A sprinkle of fresh scallion greens on top adds a pop of color and freshness. It’s a comforting, vegan-friendly bowl that’s perfect for any night of the week.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion. Trim and thinly slice the scallions, separating the white parts from the green tops. Peel and mince or grate the garlic. Cut the cauliflower into bite-size pieces.
2. Heat a drizzle of cooking oil in a medium pot (use a large pot for 4 servings) over medium heat. Add the diced onion and a pinch of salt and pepper. Cook, stirring occasionally, until the onion is browned and softened, about 3-4 minutes. (Tip: If the onion starts to brown too quickly, add a splash of water.) Add the scallion whites and garlic; cook, stirring frequently, until fragrant, about 1 minute.
3. Add another drizzle of oil to the pot. Stir in the curry powder, cumin, tomato paste and half of the garam masala (use all for 4 servings) until well combined. Cook, stirring constantly, until fragrant, 30-60 seconds.
4. Shake the coconut milk container thoroughly before opening. Add the coconut milk, cauliflower florets, chickpeas (with their liquid), veggie stock concentrates, 1 cup water (2 cups for 4 servings) and a generous pinch of salt (about 1 teaspoon for 2 servings, 2 teaspoons for 4). Stir to combine.
5. Bring the soup to a simmer, then cover and reduce the heat to medium-low. Cook until the cauliflower is almost tender, about 6 minutes. Uncover and continue cooking until the soup has thickened slightly, 5-7 minutes more. Tip: If the soup is not thick enough, simmer a bit longer. If it’s too thick, add a splash of water. Taste and adjust seasoning with salt and pepper.
6. While the soup simmers, halve the ciabatta bread. Drizzle the cut sides with olive oil and sprinkle with salt and pepper. Toast the bread until golden, then cut each half diagonally into two pieces.
7. Divide the soup among bowls. Sprinkle with the reserved scallion greens. Serve with the toasted ciabatta on the side.

Recipe Tips

FAQ

Can I use light coconut milk instead of full-fat?

Yes, but the soup will be less creamy. Full-fat coconut milk gives the richest texture and flavor.

What can I substitute for ciabatta bread?

Any crusty bread like sourdough, French baguette or even naan would work well for dipping.

Can I make this soup ahead of time?

Absolutely. The flavors meld even more after a day. Reheat gently on the stovetop, adding a splash of water if needed.