This vegan cauliflower chickpea chowder turned out to be a delicious and filling comfort soup. When I set out to make this soup I wasn’t sure what it was going to be called. Does a chowder need to be a certain type of soup? Kind of… a chowder is a chunky and creamy soup. Sounded like the perfect type of soup to create with my ingredients that I had in my fridge.
Roasting the cauliflower for this vegan cauliflower chickpea chowder gave it the best flavour. Every bite of cauliflower has those golden roasted edges. The garlic and onions add the perfect touch, and it’s perfect for a rainy day. Or any day really if you’re like me and like soup all year long.
I’m always looking for new ways to use up veggies. The possibilities are endless when it comes to soup. Some crackers would be the perfect addition to scoop up this chunky soup. Each bite has a delicious pop of flavour from the Old Bay seasoning
Part of what makes this soup creamy is blending a portion of it. I recommend taking about half of it and pureeing it in a high speed blender. You can use an immersion blended, but you’ll end up with more texture as all the bits won’t completely blend. I use my Vitamix for this and it does an amazing job. I’ve also added oat milk to this recipe. Any milk will work for the added creaminess.
- I’ve added salt to this recipe because my vegetable stock doesn’t have added salt. If the stock you’re planning to use has salt already, taste the soup before adding more.
- Roast the cauliflower until golden brown. Make sure to chop it into bite sized pieces for easy eating.
When you’re done making this delicious chowder for dinner, go ahead and make my Healthy Chocolate Chip Cookie Dough Balls for dessert!
Vegan Cauliflower Chickpea Chowder
- 1 medium head of cauliflower, chopped
- 1 tbsp oil
- 1 tsp garlic powder
- 1 medium onion, diced
- 2 medium potatoes, peeled and diced about 2 cups
- 1 can chickpeas
- 5 cups vegetable stock
- 1/2 cup oat milk
- 1/4 cup nutritional yeast
- 3/4 tsp Old Bay seasoning
- 1/2 tsp paprika
- 1/2 tsp ground thyme
- Preheat the oven to 400°. Toss the chopped cauliflower with half the oil and garlic powder. Spread out evening on a sheet pan and roast for about 15 minutes or until golden brown.
- In a large pot, saute the onion in the remaining oil until translucent. Add in the chickpeas, potatoes, thyme, paprika, and old Bay seasoning. Continue cooking for a few minutes. Add in the stock and stir around to make sure nothing sticks.
- Add the cooked cauliflower to the soup pot, and let simmer with a lid for about 15 minutes.
- Once the potatoes are cooked, add in the nutritional yeast and oat milk. Let soup cool slightly before adding about half to a blender. Pour the blended soup back into the pot and stir around. Season with salt and pepper to taste. Enjoy immediatly!