Chickpea and Cauliflower Pasta Soup with Turmeric
A robust and flavorful vegan pasta soup that will warm and satisfy your hunger on cool nights.
Chickpea and Cauliflower Pasta Soup with Turmeric
Total Time 45 minutes
Servings 8 Servings
Calories 170 kcal
Ingredients
- 2 tbsp. olive oil
- 2 cloves garlic minced
- 1 onion chopped
- 2 tsp. paprika
- 1 tsp. turmeric
- 1 tsp. ground cumin
- 1/2 tsp. each cinnamon and coriander
- 1/4 tsp. cayenne pepper
- 2 carrots thinly sliced
- 6 cups small cauliflower florets
- 6 cups sodium-reduced vegetable broth
- 1 can/14 oz. no salt added diced tomatoes
- 1 cup canned chickpeas rinsed
- 3.5 oz. ditalini pasta
- 2 tbsp. fresh lemon juice
- 1 tbsp. chopped fresh parsley
Instructions
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Heat olive oil in saucepan set over medium heat; cook garlic and onions for 6 to 8 minutes or until browned.
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Add paprika, turmeric, cumin, cinnamon, coriander and cayenne to saucepan; cook for 1 minute.
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Stir in carrots and cauliflower. Add vegetable broth, tomatoes and 2 cups water. Bring to boil; reduce heat and simmer for about 10 minutes or until vegetables are tender.
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Stir in chickpeas and pasta; simmer for 8 to 10 minutes or until pasta is tender. Stir in lemon juice and garnish with parsley.
Recipe Notes
A SharethePasta.org original recipe.
