Spicy Vegan Coconut Curry Soup with Chickpeas and Cauliflower

This spicy vegan coconut curry soup is a comforting, one-pot meal that brings together creamy coconut milk, tender cauliflower, and protein-rich chickpeas. The blend of curry powder, garam masala, and cumin creates a deep, aromatic broth that’s both warming and satisfying.

Serve it with crispy ciabatta toasts for dipping and crunching. It’s a quick and easy dinner that’s perfect for busy weeknights, and it’s completely plant-based. Ready in just 35 minutes!

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Cut the ciabatta into 1-inch thick slices and place on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toast for 5-7 minutes until golden and crispy. Set aside.
2. While the ciabatta toasts, dice the onion and cut the cauliflower into small florets if not already done. Drain and rinse the chickpeas.
3. In a large pot, heat 2 teaspoons of cooking oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes.
4. Stir in the tomato paste, curry powder, garam masala, cumin, and garlic powder. Cook for 1 minute until fragrant.
5. Add the cauliflower florets, chickpeas, coconut milk, veggie stock concentrate, and 1 cup of water. Stir to combine. Bring to a boil, then reduce heat and simmer for 10-12 minutes until the cauliflower is tender.
6. While the soup simmers, slice the scallions thinly.
7. Season the soup with salt and pepper to taste. Ladle into bowls and top with sliced scallions. Serve with the crispy ciabatta toasts for dipping.

Recipe Tips

FAQ

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works well. Add it directly to the pot without thawing, and simmer an extra 2-3 minutes.

Is this soup gluten-free?

The soup itself is gluten-free, but the ciabatta toasts contain gluten. For a gluten-free version, serve with gluten-free bread or omit the toast.

Can I make this soup ahead of time?

Absolutely! The soup can be made up to 2 days in advance. Reheat on the stovetop and prepare the ciabatta toasts just before serving.