Go Back

Vegan Cauliflower Chickpea Chowder

A delicious and fulfilling soup.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: chowder, soup, vegan
Servings: 8 cups
Author: tastesofthyme


  • 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!