Curried Cauliflower Blender Soup
Serves: 5 cups
  • 1 head garlic
  • 1 teaspoon olive oil
  • 1 pound frozen cauliflower florets
  • 1 cup vegetable stock
  • 1 cup unsweetened coconut milk
  • 1 cup plain, full-fat, Greek Yogurt
  • ½ cup unsweetened apple sauce
  • 1 teaspoon curry
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • Crispy chickpeas - optional garnish (recipe in notes)
  • Fresh cilantro, chopped - optional garnish
  1. Preheat the oven to 375 degrees. Place the head of garlic on a square of aluminum foil and drizzle the olive oil on top. Wrap it in the foil to fully encase it and place in on a small baking sheet. Roast on the bottom rack of the oven for 45 minutes.
  2. Cook cauliflower according the package directions. Set aside while the garlic roasts.
  3. Once the foil wrapped package is cool enough to handle, unwrap it and squeeze the garlic out of its papery skin into the carafe of a high-powered blender or the work bowl of a food processor. Add the cauliflower and remaining ingredients (except garnishes) and blend until smooth.
  4. Transfer to a medium saucepan and heat on the stove top.
  5. Just prior to serving, garnish with crispy chickpeas and fresh cilantro if desired.
Preheat the oven to 400 degrees.
Drain 1 (15 ounce) can of chickpeas and pat them dry.
Place them on a parchment lined baking sheet and toss with 1 teaspoon of olive oil or avocado oil, ½ teaspoon of garlic powder and ¼ teaspoon of salt.
Roast them on the bottom rack of the oven for 20 minutes, stirring halfway through the baking time.
After they’ve finished roasting, leave them in the turned OFF oven for 30 minutes or until they reach the desired level of crispness.
Sample them every 10 minutes or so. They should be crispy and crunchy but not so hard that you feel like you’re going to crack a tooth!
Recipe by Queen of My Kitchen at