Cauliflower and chickpea soup with turmeric

Cauliflower and chickpea soup with turmeric is a delicious first course that will warm you up from the inside when it’s cold and uncomfortable outside. It’s super healthy and nutritious, and suitable for those who prefer a vegetarian diet.¬†


  • 1 cauliflower cut in florets
  • 250 g cooked chickpeas
  • 400 ml coconut milk
  • 2 teaspoons of turmeric powder
  • 1 white onion
  • 1 garlic clove
  • 3 cm freshly grated ginger
  • 400 ml hot water
  • 1 cube of vegetable stock
  • 1/2 bunch parsley, chopped
  • extra virgin olive oil
  • salt and black pepper


  1. To prepare the cauliflower and chickpea soup with turmeric, start by finely chopping the onion.
  2. Brown the onion in a saucepan with the oil and crushed garlic clove.
  3. Add the turmeric, grated ginger and stir, allowing it to take on flavour for a couple of minutes.
  4. Add the coconut milk and bring to the boil.
  5. Add the cauliflower, cover with water and cook until tender.
  6. Add the chickpeas and the vegetable stock cube. Leave to absorb flavour for a few minutes.
  7. Blend about half of the soup with a hand blender. Then mix well and season with salt and pepper.
  8. Transfer the cauliflower and chickpea soup with turmeric to serving plates and serve with chopped fresh parsley and a drizzle of il circolo extra vergine olive oil to taste.


  • If you like it spicy, use cayenne pepper instead of black pepper.
  • A few drops of il circolo chilli oil will also add extra spicyness.
  • For variation, you can also use coriander instead of parsley.

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