Creamy, hearty, curry-spiced soup with a bright, crunchy, spicy chickpea and seed sprinkle that will comfort you through any winter night. The secret: this soup is entirely vegan and gluten free. The creaminess comes from cauliflower, split peas, and the secret ingredient: cashews. Set the stove to simmer, it’s time for comfort food.I am a serial list maker, and also, sometimes, a cereal list maker. I have a notebook that I carry around with me that I fill with lists and recipes and plans. Lists of things I want to bake, places I want to visit, things to do, shopping lists, packing lists. I have pads of sticky notes everywhere: in my car, multiple stacks on my desk, next to the bed, in the kitchen, in my handbag. I find these notes in the most unlikely of places, and each re-found list brings questions of what I was thinking/baking/making at the time. Sometimes the ideas are wonderfully delicious (like these tostadas and those cupcakes), and sometimes I just don’t remember what I was thinking (Xigua? Good Scrabble word apparently). At the moment we are preparing to move into our new house – cue massive list explosion!As a result of all these lists I sometimes lose the recipes that I want to make right now! (Although, I do have a master list of recipes…) So when the latest Donna Hay magazine showed up, and after I had pasted sticky notes on nearly every page. I promised myself that I would make one of the recipes right now! After all this issue is filled with warming winter recipes that are perfect for our cold, misty evenings.
Tonight, when while we prepared to travel to join family in farewelling Nanny we needed a little comfort, so soup was just the right fit. We sorted through ties, found (and untangled) pantihose (seriously, how do they get so tangled?), ironed shirts, and listened to history radio shows, and all the while this hearty soup bubbled on the stove ready to offer comfort and warmth.Everything in this bowl is comfort. Cumin, coriander, and mustard seeds warm gently over the stove and mingle with garlic and onion to form a solid flavour base for this hearty vegan soup. Yellow split peas and cashews offer valuable plant-based protein and melt into the other ingredients and become the support for the key players cauliflower and corn. In fact, this soup is entirely plant-based. Despite its heavy, creamy texture, there is no cream. All of the silken smooth texture comes from blending the cooked split peas and softened cashews with the cauliflower. No one would be any the wiser if you didn’t tell them about the absence of cream. I don’t think they’ll mind be fooled when bellies are warmed and spoons are scraping the bottoms of bowls.To top off these creamy bowls you make a quick, crunchy topping of chickpeas, mixed seeds, garlic, and an echo of the same spices used in the soup with just a touch of sugar. Sprinkles aren’t only for cupcakes, don’t you know. The perfect partner to a bowl of creamy soup is a crunchy, spicy topping and this one provides. I can just imagine how amazing it would taste as a topper for avocado toast too! This sprinkle is a pumped up version of dukkah. All your spicy, nutty, sweet topping dreams come true. Need a list for this soup? Here you go:
- Healthy – check
- Hearty – check
- Warmly spiced – check
- Creamy – double check
- Weeknight friendly – check
Check dinner off your list tonight with my Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle.
Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle
(Adapted from: Donna Hay, Issue 81)
Gluten Free | Vegan | Serves 4 | Leftovers will keep in the refrigerator for up to three days or frozen for up to a month
- 1 brown onion
- 2 cloves garlic
- 1 medium head cauliflower (about 500 grams)
- 2 tablespoon olive oil
- 2 teaspoon ground coriander
- 2 teaspoon ground cumin
- 1 teaspoon mustard seeds, ground
- 1 cup yellow split peas
- ½ cup unsalted cashews
- 1.5 L low sodium vegetable stock
- 2 ears of corn
Spiced Chickpea and Seed Sprinkle
- 2 tablespoons olive oil
- ½ cup chickpeas
- 2 cloves garlic
- 2 tablespoons pumpkin seeds
- 1 tablespoon sesame seeds
- 1 tablespoon sunflower seeds
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon brown sugar
- Peel and finely dice brown onion. Peel and crush garlic. Chop cauliflower into florets and chop the stem into chunks.
- Heat oil in a large saucepan over a medium heat. Add onion, garlic, coriander, cumin, and garlic and sauté until spices are fragrant and onion is softened, about 5 minutes.
- Add cauliflower, split peas, cashews and vegetable stock. Increase the heat to high and bring pot to the boil.
- Once boiling, reduce the heat to low and cover the pot. Simmer the soup for 30 minutes or until the split peas are tender and the cauliflower is falling apart.
- Remove soup from the heat and use a hand held (immersion) blender to purée soup to desired consistency. Season with salt and pepper to taste.
- Place soup back on a low heat to keep warm. Chop the kernels from the corn and add to the soup. They will cook gently while you make the seed sprinkle.
- While the soup is simmering, make the spiced chickpea and seed sprinkle. Peel and thinly slice garlic. Heat olive oil in a small frying pan. Add chickpeas, and garlic and saute until garlic is softened, about 2 minutes. Add seeds, spices, and sugar and sauté until golden, about 1 minute.
- Serve soup in deep bowls and top with spiced chickpea and seed sprinkle.