Vegan Cauliflower Soup with Spicy Chickpeas
Spicy chickpeas give this smooth and creamy plant-based cauliflower soup a crunchy bite and piquant flavor.


  • 4 tablespoons /

    Zucchi Heritage extra-virgin olive oil, divided

  • 1 /

    medium yellow onion, diced

  • 2 /

    medium Yukon gold potatoes, peeled and cubed

  • 1 /

    head of cauliflower, cut into florets

  • 3 /

    garlic cloves, roughly chopped

  • 1 teaspoon /

    ground cumin

  • 1 teaspoon /


  • ⅛ teaspoon /


  • ¼ teaspoon /

    black pepper

  • 4 cups /

    vegetable broth

  • 1 cup /


  • ½ cup /

    coconut cream, plus extra for topping

  • 1 (15-ounce) can /

    chickpeas, rinsed and drained

  • 2 tablespoons /

    Zucchi Chili Pepper EVOO

  • ¼ teaspoon /

    garlic powder

  • pumpkin seeds

  • fresh parsley

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In a large pot, heat a glug of olive oil. Add onions and cook until soft and translucent.

Add potatoes and cauliflower and cook until soft. Add garlic, cumin, paprika, pepper, and ½ teaspoon salt. Stir and cook for another minute.

Add vegetable broth and water. Simmer on medium to low heat for 15 minutes, or until vegetables are soft.
Meanwhile, roast the chickpeas.

Preheat the oven to 375℉ and line a large baking sheet with parchment paper.

Spread the chickpeas on a kitchen towel and pat them dry.

Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of Zucchi chili pepper EVOO olive oil, ½ teaspoon salt, and garlic powder.

Roast the chickpeas for 20 minutes, or until golden brown and crisp.

Remove from oven and set aside to cool.

Using a blender or food processor, puree the soup in batches until smooth and creamy. Return to stovetop and pour in ½ cup of coconut cream. Taste and adjust with salt.

To serve, ladle into warm bowls and top with crispy chickpeas and coconut cream. Garnish with parsley, pumpkin seeds, and a drizzle of extra virgin olive oil.


If spicy is not your thing, you can easily substitute the chili pepper EVOO for our Heritage EVOO.