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Fire-Blasted Vegan Coconut Curry Soup

with Chickpeas, Cauliflower & Toast

Fire-Blasted Vegan Coconut Curry Soup

Smoky coconut curry soup with chickpeas and cauliflower, finished with crisp toast for a cozy, plant-based bowl that’s rich, warming, and full of flavor.

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Ingredients

For 2 servings

  • 10 ounce Cauliflower Florets
  • 1 unit Chickpeas
  • 1 unit Ciabatta
  • 1 unit Coconut Milk
  • 1 teaspoon Cumin
  • 1 tablespoon Curry Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Garlic Powder
  • 2 unit Scallions
  • 1.5 ounce Tomato Paste
  • 2 unit Veggie Stock Concentrate
  • 1 unit Yellow Onion

Additional Ingredients

  • 2 teaspoon Cooking Oil
  • 1 teaspoon Olive Oil
  • Pepper
  • Salt
Fire-Blasted Vegan Coconut Curry Soup
Indian
PDF
DifficultyEasy
Prep Time10m
Total Time35m
Calories730
Protein19g
Carbs92g
Fat31g
Tags:
VeganFiber SmartEasy CleanupSpicy
⚠️Allergens:
🌱Soy🌾Wheat

Swaps and substitutions

For gluten-free, swap the ciabatta for gluten-free bread or rice; for lower-carb, skip the bread and serve with extra greens. To avoid soy or tree nuts, use a stock and coconut milk you trust are free from those allergens, and keep the chickpeas for protein.

What to serve with it

Serve with extra warm flatbread or naan for dipping, plus a crisp cucumber salad or lime wedges to brighten the rich coconut broth. A simple side of steamed rice also helps stretch the soup into a fuller meal.

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