All recipes, Soup

Golden chickpea and cauliflower soup

September 22, 2019

I’m starting this post by letting you know when it comes to picky eaters, I am at the top of the list! There are very few vegetables I will eat and if you tell me something has chickpea in it I will most likely scrunch my nose up haha no joke! But want to know how to get me to eat all those foods I pull my face at…. cook them in a soup, blend it and serve it up.. I will eat soup all day long, true story.. I hate broccoli, but cream of broccoli soup is my favorite (I just don’t eat the big pieces lol)  I wanted to make a soup and take advantage of those zero point foods on freestyle. This golden chickpea and cauliflower soup was creamy and delicious, yes I said it…delicious! I’ll be honest, I was skeptical right up until I put that spoon to my mouth and that is the picky eater in me but I loved it and not much of this batch even made it to the freezer because I had it for meals 3 days straight! Best part is it’s zero smart points on WW freestyle.


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


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  • Avatar
    Reply Christine September 22, 2019 at 2:36 pm

    I can’t do coriander (cilantro). What might be another good spice for this that I could substitute?

    • Drizzle
      Reply Drizzle September 23, 2019 at 12:34 pm

      You could try Cumim, Garam Masala, or even a little curry powder .. I also think switching it up a bit and adding allspice or nutmeg would work well with this

  • Avatar
    Reply Wendy Stonier September 22, 2019 at 3:07 pm

    Is there something else I could use to replace the Turmeric, not a fan of it.

    • Drizzle
      Reply Drizzle September 23, 2019 at 12:34 pm

      See reply above to similar question 🙂

  • Avatar
    Reply Viki Tozier September 22, 2019 at 4:29 pm

    The ingredient list says “dried” chickpeas. I’m thinking you meant “drained.”

    • Drizzle
      Reply Drizzle September 23, 2019 at 12:35 pm

      Hi Viki, no I mean dried, dried chickpeas are those that come in a bag not in a can

  • Avatar
    Reply Mary Beth September 23, 2019 at 4:03 pm

    I’d prefer to cook this on the stove top, and will, therefore, sub canned chickpeas. Do you think 2 cans, drained, will approximate what your recipe calls for dried? I’ll simmer it for about 45 minutes to an hour, then hit it with the immersion blender. I know I’ll love this soup!! Thanks!

    • Drizzle
      Reply Drizzle September 26, 2019 at 5:04 pm

      Hi Mary Beth, yes I think 2 cans will be enough, it was 3 cups dried .. Hope you love the soup 🙂

  • Avatar
    Reply HELEN PIKE September 24, 2019 at 1:17 pm


    • Drizzle
      Reply Drizzle September 26, 2019 at 5:12 pm

      Hi Helen, I hope you enjoyed the french toast recipe 🙂

  • Avatar
    Reply Lesley September 27, 2019 at 10:04 pm

    I’m prepping the soup to put on tomorrow morning. Was looking at your crockpot and mine seems to have alot more cauliflower than yours? You said a head of cauliflower but you never said how big. Wondering if it matters how much cauliflower?

    • Drizzle
      Reply Drizzle September 28, 2019 at 1:08 pm

      Hi Lesley, mine was a standard size cauliflower, the cauliflower definitely almost filled up my crock pot.. It doesn’t really matter if you have more than I used, if it’s too thick when you blend it you can add in some water or more broth 🙂 Hope you enjoy the soup!

  • Avatar
    Reply Krista Peach September 28, 2019 at 2:04 pm

    Did you soak the dried chic peas at all before making the recipe?

    • Drizzle
      Reply Drizzle September 29, 2019 at 12:07 pm

      No, it calls for dried chickpeas which is just how they come in the bag

  • Avatar
    Reply Lori September 29, 2019 at 5:08 pm

    Have you tried it in the instant pot?

    • Drizzle
      Reply Drizzle October 2, 2019 at 12:07 pm

      I don’t have an instant pot sorry

  • Avatar
    Reply Kathy Jones October 3, 2019 at 5:02 pm

    made in instant pot today, 10 minutes on manual, chickpeas were still a little hard, which isn’t a big deal to me. But 15 mins I guess would be soft. Did add some cayenne pepper, found it a tad blah. That seems to fix it to my taste buds.

    • Drizzle
      Reply Drizzle October 7, 2019 at 12:32 pm

      Thanks for sharing Kathy

  • Avatar
    Reply BRENDA PASIEKA May 7, 2020 at 5:07 pm

    Hello Kate
    Im at the cottage and of course my crock pot is at home. Can i use my cast iron casserole???

    • Drizzle
      Reply Drizzle May 8, 2020 at 3:51 pm

      HI Brenda, hmmm I don’t see why not, you should be able to gauge when it is ready 🙂

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