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One Pot Vegan Turmeric Cauliflower Chickpea Stew

This creamy vegan cauliflower stew is made with coconut milk, chickpeas, cauliflower, turmeric, ginger and additional nourishing ingredients.
Course: Salads & Sides, Soups
Keyword: Nutrition, Soups and stews, Vegan
Skill: intermediate
Servings: 6
Calories: 276kcal

Ingredients

  • 2 tbsp coconut oil
  • 2 shallots, diced
  • 2 stalk celery, chopped
  • 1 whole lemon, juiced
  • 2 tsp turmeric powder
  • 2 tsp ginger powder
  • .5 tsp salt
  • .5 tsp fresh ground black pepper
  • 4 cups reduced-sodium vegetable broth
  • 1 can full fat coconut milk
  • 4 cups cauliflower florets (about 1 head of cauliflower)
  • 1 can of chickpeas
  • .25 cups fresh italian parsley, chopped

Instructions

  • Add coconut oil, shallots and celery to a soup pot over medium/low heat. Saute for 3 minutes.
  • Add the lemon juice, seasoning, vegetable broth, coconut milk and cauliflower. Bring to a boil and simmer for 20 minutes.
  • Use an immersion blender to blend the soup partially so that is creamy but retains some pieces of cauliflower.
  • Add the chickpeas and parsley and simmer for 8-10 minutes to finish heating!
  • Enjoy

Nutrition

Serving: 1g | Calories: 276kcal | Carbohydrates: 28.1g | Protein: 8.9g | Fat: 15.5g | Saturated Fat: 12.1g | Sodium: 243mg | Fiber: 7.9g | Sugar: 6.9g