Cauliflower and Zucchini soup with chickpea croutons

In winter I love to make up a massive batch of soup to keep in the fridge to eat throughout the week. They are so easy to make, just put in a pot and let simmer away. I love soups to have heaps of veggies in them as well as a bit of spice with things like ginger for added immunity, this one doesn’t disappoint.



Nutrition: Roasted chickpeas make an excellent gluten free, high fibre alternative to white bread ones. Cauliflower is high in vitamin K, ginger is good for your immune system.


Cauliflower and Zucchini soup with chickpea croutons
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4-6 serves
  • 1 leek, white part only, chopped
  • 1 tbsp olive oil
  • 1 tsp finely grated ginger
  • 1tsp ground cumin seed
  • 2tsp ground coriander seed
  • ¾ large head cauliflower, chopped Into small chunks
  • 2 large zucchini, chopped roughly
  • 4-5 cups good quality vegetable stock
  • Salt and pepper to season
  • For the 'croutons'
  • ¼ head cauliflower, chopped
  • 1tin chickpeas, drained
  • 2 tsp whole cumin seed
  • 1tbsp olive oil
  1. For the soup, heat the oil in a large saucepan and add the leek. Sauté until softened.
  2. Add the spices and stir. Add remaining ingredients.
  3. The stock should only just cover the vegetables so you may need a little more or less.
  4. Bring to the boil then cover and simmer until the veggies are tender.
  5. Purée in a food processor or using a stick blender.
  6. For the 'croutons' mix all ingredients together, spread on a baking tray and bake at 200C for 20 mins or until crispy.

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