Purple Cauliflower Coconut Soup with Potato, Fennel, and Crispy Chickpeas


The weather is finally cooling down, and I've started to realize that I really enjoy the fall and winter season when it comes to cooking. You can't beat fresh tomatoes in the summer, but when it's so hot, I just want to eat salads all day, and I don't get very creative. Fall and winter means lots of roasted root vegetables, soups, and warm soothing dishes that end up being much more fun to make in the kitchen!

This vegan and gluten-free soup gets its color from purple cauliflower, but the soup can be made with regular cauliflower — it just won't look as pretty (which is totally a-ok). You'll need either an immersion blender or a high-speed blender that can take hot food to get that creamy consistency. 

Ingredients (serves 4)

  • 1 medium head purple cauliflower, broken into florets
  • 1 cup chopped Yukon gold potato
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 bulb fennel, chopped 
  • Avocado or coconut oil for roasting
  • 1 tablespoon extra virgin olive oil
  • 1/2 small red onion, chopped
  • 4 medium cloves garlic, chopped
  • 4 cups water or vegetable broth
  • 1 1/2 cups coconut milk
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (can omit if using vegetable broth or just adjust to taste)
  • Micro greens, for garnish
  • Hemp seeds, for garnish

1. Preheat oven to 425 degrees Fahrenheit. Spread cauliflower florets, chopped potatoes, chickpeas, and chopped fennel evenly on a baking sheet. Drizzle with oil or spray to coat the veggies. Bake for 20-25 minutes until chickpeas are crispy and veggies have begun to brown.

2. In a medium pot, heat up olive oil on medium-low heat. Add onion and garlic, and cook for 3-4 minutes until onions start to become translucent. Add in water/broth and coconut milk along with the roasted cauliflower, fennel, and potatoes (leave aside a few pieces of cauliflower for garnish, if desired). Add in salt and pepper, and bring to a boil. Reduce to a simmer, and cook for about 10-15 minutes until broth is fragrant and vegetables have softened. 

3. Remove soup from heat, and using an immersion blender or high speed blender,  blend until smooth. To serve, top soup with remaining cauliflower florets, chickpeas, micro greens, hemp seeds, and pepper. Serve warm.