Even if you have a picky eater, or are a picky eater, you need to give this soup a try. The cauliflower and chickpeas pureed make this Golden Chickpea soup absolutely creamy. Turmeric and coriander really come through flavor-wise and give it a beautiful golden color.
This isn’t your normal cauliflower or chickpea soup. I’ve used dried chickpeas rather than canned, so you can be sure you are getting a good dose of flavor. Chickpeas are also packed with nutrients, so you’re getting a very nutrient-dense meal in just one cup of soup. Each cup has 3 grams of fiber and is under 100 calories. It’s a win win when it comes to dieting food. No bland chicken is needed here! It’s also a naturally vegan and vegetarian meal, so it’s a great option for those who don’t eat meat or dairy.
Three reasons why you need to make this recipe!
It’s ultra creamy without cream.
This vegan friendly soup will absolutely wow you. You won’t believe how creamy it is without the use of milk, cheese, or cream. The cauliflower and chickpeas blend together so well to create this creamy soup.
You only need 8 ingredients, including salt and pepper.
Do salt and pepper even count as ingredients? They’re just a given, honestly. That knocks this down to a 6 ingredient soup with a depth of flavor.
It’s a zero point meal.
Not only are you getting a lot of healthy nutrients in this meal, but you’re not sacrificing any of your precious Weight Watchers points. You can fill up completely on this soup without even having to think about points.
Ingredients you need to make Golden Chickpea Soup:
- 1 head of cauliflower, cut into small florets
- 3 cups dried chickpeas
- 8 cups vegetable broth
- 2 garlic cloves, diced
- 1 tablespoon turmeric
- 1.5 teaspoon coriander
- Dash of salt and pepper
How to make Golden Chickpea Soup (step by step):
- Heat the crock pot and add in the chickpeas, cauliflower florets and garlic.
- Pour in the broth, then add in the spices.
- Cook on low for 8 hours or high for 4 hours.
- Blend in a blender or use an immersion blender to puree the soup. It’s ready to eat once it’s pureed.
Makes 12 cups. Nutrition info for 1 cup: Calories 86, Fat 1 g, Saturated fat 0 g, Carbs 13 g, Fiber 3 g, Sugars 3 g, Sodium 457 mg, Protein 4 g.
WW Points
- Cauliflower 0 points
- Dried chickpeas 0 points
- Vegetable broth 3 points
- Diced garlic cloves 0 points
- Turmeric 0 points
- Coriander 0 points
- Salt and pepper 0 points
0 points per cup based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Freestyle SP- (blue & purple) 0 using WW recipe builder
Smart points- (green) 6 using SP calculator
Points Plus- 4 using PP calculator
Different ways to change up this recipe:
- You really don’t need to change this soup up, it’s that good. But if you are a meat lover, you can try adding in turkey sausage or chicken sausage once it’s pureed.
- Golden Chickpea soup isn’t spicy, but you could add a few dashes of hot sauce or cayenne pepper for a little heat if that’s your preference.
- A few croutons or oyster crackers on this soup would be delicious.
- Serve this with a low point grilled cheese by using 45 calorie bread and fat free cheese slices to make the grilled cheese. Low fat mayo will help make the grilled cheese creamy.
Tips and Tricks for Making Golden Chickpea Soup:
- Store this golden chickpea soup in the fridge. To reheat it, add a bit of broth if it’s too thick. It also freezes well, so you can make a big batch and stock up.
- You could use broccoli instead of cauliflower – it would just change the color of the soup. Adding in onion slices will add some flavor too.
Similar recipes you’ll enjoy:
Golden Chickpea Soup
Ingredients
- 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
Instructions
- Heat the crock pot and add in the chickpeas, cauliflower florets and garlic.
- Pour in the broth, then add in the spices.
- Cook on low for 8 hours or high for 4 hours.
- Blend in a blender or use an immersion blender to puree the soup. It’s ready to eat once it’s pureed.
Notes
Smart points- (green) 6 using SP calculator
Points Plus- 4 using PP calculator 0 points per cup based on the WW app recipe creator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t do coriander (cilantro). What might be another good spice for this that I could substitute?
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
Is there something else I could use to replace the Turmeric, not a fan of it.
See reply above to similar question 🙂
The ingredient list says “dried” chickpeas. I’m thinking you meant “drained.”
Hi Viki, no I mean dried, dried chickpeas are those that come in a bag not in a can
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!
Hi Mary Beth, yes I think 2 cans will be enough, it was 3 cups dried .. Hope you love the soup 🙂
I MADE YOUR FRENH TOAST AND CAN NOT TO TRY MORE. MY COWORKER INVITED ME TO VIEW YOUR RECIPES
Hi Helen, I hope you enjoyed the french toast recipe 🙂
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?
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!
Did you soak the dried chic peas at all before making the recipe?
No, it calls for dried chickpeas which is just how they come in the bag
Have you tried it in the instant pot?
I don’t have an instant pot sorry
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.
Thanks for sharing Kathy
Hello Kate
Im at the cottage and of course my crock pot is at home. Can i use my cast iron casserole???
HI Brenda, hmmm I don’t see why not, you should be able to gauge when it is ready 🙂