Cauliflower Turmeric Soup with Chickpea Croutons

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 people



  • 2 tsp ground turmeric
  • 1.5 cups vegetable stock
  • 1 clove of garlic sliced
  • 1 thumb sized piece of fresh ginger peeled and chopped
  • 1 tbsp coconut oil
  • 1 tsp ground cumin
  • 1 medium cauliflower head diced into florets
  • white onion diced
  • A pinch of sea salt
  • A pinch of black pepper


  • 1 tsp cumin seeds
  • 1 tbsp olive oil
  • 1/2 tin of chickpeas drained and rinsed
  • A pinch of sea salt
  • A pinch of black pepper


  • Preheat the oven to 195 degrees Celsius, 175 degrees fan assisted.
  • To prepare the chickpea croutons, dry the chickpeas thoroughly, discarding any loose outer skin.
  • Add the chickpeas to a small bowl and mix with the olive oil, cumin seeds, salt and pepper. Mix well to combine.
  • Arrange the chickpeas evenly across a shallow oven tray and roast for 22-25 minutes until crisp and golden, turning halfway through.
  • Whilst the chickpeas are roasting you can prepare the soup.
  • Heat the coconut oil in a large pan over a medium heat. Add the onion, garlic, ginger, cumin and turmeric. Stir well to combine, cooking gently until tender.
  • Add the cauliflower florets to the pan along with the vegetable stock. Bring to a simmer, cooking the cauliflower until just tender - about 4 minutes.
  • Add the coconut milk to the pan, bring to a boil and then simmer gently for 10 minutes.
  • Transfer the soup mixture to a blender and blend until completely smooth.
  • Scatter with chickpea croutons to serve.


CNM recommends the use of organic ingredients.
From the CNM Natural Kitchen.
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