Golden chick pea and cauliflower soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 12
0SP blue & purple, 6SP/4PP per 1 cup serving
  • 1 head of cauliflower, cut into small florets
  • 3 cups dried chickpeas
  • 8 cups vegetable broth
  • 2 garlic cloves, diced
  • 1 Tbsp turmeric
  • 1.5 tsp coriander
  • Dash of salt & pepper
  1. Heat crock pot and add in the chickpeas, cauliflower florets and garlic.
  2. Pour in the broth, then add in spices.
  3. Cook on low for 8 hours or high 4 hours * When I made it I was running in and out the door, I cooked mine on high for 3.5 hours and then low for an hour and it was perfect and easy to blend. You want both the cauliflower and chickpeas to be soft.
  4. Blend in a blender or use an immersion blender.
  5. Makes 12- 1 cup servings
  6. Store soup in the fridge, it will freeze well.
Freestyle SP- (blue & purple) 0 using WW recipe builder
Smart points- (green) 6 using SP calculator
Points Plus- 4 using PP calculator
Nutritional info per cup..Calories 203...Fat 3.2g..Sat fat 0.4g...Carbs 36g...Fiber 9.9g...Sugar 8.2g...Protein 10.8g using My Fitness Pal *Note old SP/PP were determined before adding cauliflower to the equation.. these numbers include all ingredients
Recipe by Drizzle Me Skinny! at