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Home » Type » Soups » Smoky Roasted Cauliflower Soup with Herbed Chickpea Dumplings {Vegan; Grain-Free; Gluten-Free}

Smoky Roasted Cauliflower Soup with Herbed Chickpea Dumplings {Vegan; Grain-Free; Gluten-Free}

October 25, 2013 by Faith 48 Comments

Smoky Roasted Cauliflower Soup with Herbed Chickpea Dumplings

This soup is full of surprises.

For starters, if you’re not crazy about cauliflower (no worries, we can still be friends…I had a bad experience a while back and I went through a cauli-averse phase myself…so I get it), this soup might win you over. The broth is off-the-charts flavorful, and by association the cauliflower is pretty fantastic too.

Another surprise, if you’re a big meat eater, you might not miss meat even a little with this hearty soup. The herbed chickpea dumplings are not only rich in fiber and protein, but they kind-of look like meatballs so your eyes might start to play tricks on you.

Smoky Roasted Cauliflower Soup with Herbed Chickpea Dumplings 2And if you’re seriously into grains and think they have a place at every meal (hi, Mom!), you probably won’t miss them when you sit down to a bowl of this awesomeness. Grain-free dumplings made from high-protein chickpea flour give the illusion of a carb-y treat…but they’re better. They’re delicious, and so much more nutrient-dense.

I know a lot of the time smoky (as pertaining to food) = bacon. Not here, friends. Smoked paprika is beautiful in this dish, especially paired with sweet paprika and a touch of hot paprika. It’s a trifecta of paprika perfection.

Take note, the dumplings are made from chickpea flour and they do taste like chickpeas! If that’s not your thing, you can skip them and add one or two cans of any kind of beans you like (of course chickpeas would be perfect, but white beans would be equally great) to bump up the protein. Using canned beans instead of making the dumplings also shaves about 15 minutes off the cooking time!

Plus, I should mention, this meal is also relatively budget-friendly. If you have a well-stocked pantry, you’ll probably only need to pick up a couple things from the grocery store to make it.

How is that for a fabulous weeknight meal?

Smoky Roasted Cauliflower Soup with Herbed Chickpea Dumplings 3

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Smoky Roasted Cauliflower Soup with Herbed Chickpea Dumplings {Vegan; Grain-Free; Gluten-Free}
Prep time:  25 mins
Cook time:  40 mins
Total time:  1 hour 5 mins
Yield: 6 servings
 
Ingredients
Soup:
  • 1¾ lbs (800 g) cauliflower florets, cut into bite-sized pieces (about 6 cups)
  • 6 tablespoons olive oil, divided
  • ½ teaspoon salt, divided
  • 2 medium-large onions, diced
  • 2 medium carrots, chopped
  • 5 large cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon hot paprika (more or less to taste)
  • ¼ teaspoon black pepper
  • 6 cups (1.4 liters) low-sodium vegetable stock
  • 4¾ oz (135 g) tomato paste
  • 1 teaspoon vegan Worcestershire sauce
  • 1 teaspoon soy or tamari sauce
Dumplings:
  • 1½ cups (180 g) besan (chickpea flour, also known as gram flour)
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 3 scallions, green and white parts, thinly sliced
  • 3 tablespoons minced fresh parsley leaves
  • ½ cup (120 ml) water (or slightly more or less as needed)
Other:
  • Minced fresh parsley leaves, for garnish
Instructions
  1. Preheat the oven to 400F. Toss the cauliflower with 3 tablespoons olive oil and ¼ teaspoon salt. Spread the cauliflower in an even layer on a large baking sheet and roast until tender and browned in spots, about 20 to 25 minutes, tossing once halfway through.
  2. Meanwhile, heat the remaining 3 tablespoons olive oil in a 5-quart pot over medium heat; add the onion and carrot and cook until slightly softened, about 10 minutes, stirring occasionally. Add the garlic and cook 2 minutes more, stirring constantly.
  3. Add the remaining ¼ teaspoon salt, the bay leaves, spices (smoked paprika through black pepper), vegetable stock, tomato paste, Worcestershire sauce, and soy sauce. Turn the heat up to high and bring to a simmer, then turn the heat down a bit to keep it at a simmer and cook for 10 minutes. Add the roasted cauliflower to the soup during the last 2 minutes of simmer time. Taste the soup and add additional salt and pepper as desired.
  4. While the soup simmers, make the dumpling batter. Whisk together the besan, salt, baking powder, scallion, and parsley in a medium bowl. Use a wooden spoon to stir in the water a little at a time until it comes together into a thick dough (about the consistency of cookie dough).
  5. Use a 1 tablespoon measure to drop the batter into the simmering soup. Lightly spoon a little broth over the dumplings, then cover the pot and cook until a toothpick inserted into a dumpling comes out clean, about 10 to 15 minutes.
  6. Ladle the soup into bowls, sprinkle the minced fresh parsley on top if desired, and serve.
Notes
Non-Vegan: If keeping this soup vegan isn’t a concern, feel free to use regular Worcestershire sauce and chicken stock instead of vegetable stock.

Reheating: Not to worry if some of the dumplings disintegrate into the soup as they’re cooking – this is normal. Just a heads-up if you try to reheat the leftovers, try not to stir the soup too much because the dumplings will disintegrate even more. (Of course the soup still tastes fine this way…it just isn’t as pretty.)

Time-Saver: Instead of making the dumplings, add 1 or 2 cans of chickpeas (rinsed and drained) to the soup instead.
3.5.3251

Filed Under: Gluten Free, Soups, Vegan, Vegetarian Tagged: Besan, Cauliflower, Chickpea Flour, Comfort Food, Dumplings, Gluten-Free, Grain-Free, Herbs, Paprika, Recipes, Roasted, Smoky, Soup, Vegan

Comments

  1. Stepehn says

    February 24, 2020 at 5:03 am

    This is one of the most incredible blogs Ive read in a very long time. The amount of information in here is stunning, like you practically wrote the book on the subject. Your blog is great for anyone who wants to understand this subject more. Great stuff; please keep it up!

    Reply
  2. Paul says

    November 13, 2019 at 11:16 pm

    i love cauliflower, it is very great.

    Reply
  3. Edward @Male Guide Reviews says

    November 8, 2019 at 11:30 pm

    i will try made it home. i love cauliflowers soup.thanks for this post

    Reply
  4. Robin Hamilton @Wellness Wires says

    October 1, 2018 at 5:28 am

    These smoky roasted cauliflower soup with herbed chickpea dumplings looked soooo good, I had to try and make them. I used your suggestion and used 2 medium carrots.

    Reply
  5. Bella Hardy @ Healthnerdy says

    June 22, 2018 at 6:56 am

    Definitely I will make this smoky roasted cauliflower soup with herbed chickpea dumplings on the weekend for my family.

    Reply
  6. Jill Roberts says

    December 25, 2017 at 8:43 am

    Legit speechless, these smoky roasted cauliflower soup with herbed chickpea dumplings vegan grain free gluten free recipe look unreal!! Thanks a lot for sharing Faith!

    Reply
  7. James says

    December 21, 2016 at 6:14 pm

    A++

    Thanks for this soup!

    Reply
  8. Shelley says

    January 13, 2015 at 7:18 am

    Just eating the leftovers of this for lunch today – delicious. I added a chopped courgette to the roasted cauli and chucked some cumin powder over the veg. Thanks for the great recipe.

    Reply
  9. Jules says

    January 8, 2015 at 7:27 pm

    Made this last night ~ SUPER delicious!!! Easy too. Definitely a keeper. Fed my family and friends, and amazingly I was able to save a portion to take to work for lunch today. Even better the 2nd day! Thanks very much for sharing.

    Reply
  10. Ellen Lederman says

    October 14, 2014 at 5:15 am

    Stumbled onto your blog looking for vegan dumpling stews. Made this for company last night. Absolutely loved it. The flavors were deep and rich. Fun to have both cauliflower and dumplings—and guilt-free since the dumplings are made from chickpea flour.

    Very impressive! Thanks so much.

    Reply
  11. Angela says

    February 16, 2014 at 9:18 pm

    I made this tonight and the whole family (including my 3 and 6-year old boys) enjoyed it. MMM! So good for a blustery winter evening…

    Reply
  12. i Veg 2 Differ says

    December 16, 2013 at 9:53 am

    I came across an adapted version of your recipe via another site and decided to make a veganized version of it tonight but as it turns out it was originally vegan to begin with!!! LOL!!!! I will however will be omitting the soy and Worcestershire sauce and probably adding white beans.

    I cannot wait until dinner tonight!!!!!

    Reply
  13. EyeCandyPopper says

    November 14, 2013 at 10:48 pm

    That looks beautiful, delicious and healthy! Just the way I like it!

    Reply
  14. Shannon B says

    November 4, 2013 at 6:32 pm

    I made this spicy soup last night, and loved it! It was easy to make, but still made the kitchen smell great. The dumplings were a delicious addition.

    Reply
  15. Mallory @ Because I Like Chocolate says

    October 28, 2013 at 8:35 pm

    Chickpea dumplings? Heck yeah!

    Reply
  16. Suzi says

    October 27, 2013 at 5:27 pm

    This looks amazing. I must try it soon.

    Reply
  17. [email protected] says

    October 27, 2013 at 2:41 pm

    Oh my gosh, what a lovely, comforting, healthy looking dish.

    Reply
  18. Sarah Crowder (punctuated. with food) says

    October 26, 2013 at 2:13 pm

    Just found your blog through How Sweet It Is…so glad! Drooling over everything here…

    Reply
  19. Jess @ Keeping It Real Food says

    October 26, 2013 at 10:04 am

    I can’t wait to try this—thank you for sharing!

    Reply
  20. Jenni says

    October 26, 2013 at 9:47 am

    Garbanzo beans are one of my favorite ingredients, hands down. They’re so versatile. I’ve never seen a chickpea dumpling recipe, though! These look incredible. I’ll have to pick up some chickpea flour. I’m not familiar with using it in my cooking, so it would be fun to experiment with it! This recipe sounds like a winner.

    Reply
  21. Tieghan says

    October 26, 2013 at 8:04 am

    This is so gorgeous, Faith! I love the dumpling toppers and the smokiness! My kind of soup!

    Reply
  22. Joanne T Ferguson says

    October 26, 2013 at 1:20 am

    G’day Faith! What a great combination, true!
    Love the sound of chickpea dumplings and wish could try some of your yummy soup right now!
    Cheers! Joanne

    Reply
  23. dixya| food, pleasure, and health says

    October 25, 2013 at 12:37 pm

    chickpea dumplings sound really really good. I can never get its consistency correct. thanks for sharing this.

    Reply
  24. Laura (Tutti Dolci) says

    October 25, 2013 at 11:22 am

    I love the dumpling toppers, such a tasty soup!

    Reply
  25. Jeanette says

    October 25, 2013 at 11:09 am

    Faith, I love everything about this hearty soup – can’t wait to try it!

    Reply
  26. Erica says

    October 25, 2013 at 10:50 am

    owwww. SO need to try this. Love that the meatballs are grain free!!!

    Reply
  27. Asiya @ Chocolate and Chillies says

    October 25, 2013 at 10:45 am

    We all love cauliflower in our home. I’ve made a couple of cauliflower soups which have been a hit but your version is very different. Pinning this and definitely give it a try next week!

    Reply
  28. Anna @ Bashful Bao says

    October 25, 2013 at 10:31 am

    I must admit that I’m not a fan of cauliflower, but that soup does look amazing. I’m definitely going to have to try making those chickpea dumplings!!

    Reply
  29. Nancy [email protected] says

    October 25, 2013 at 10:05 am

    I am loving the combination of cauliflower and chichpea! This is a must!

    Reply
  30. Julia says

    October 25, 2013 at 7:33 am

    It doesn’t take much convincing for me when it comes to cauliflower! I love soup and cauliflower is one of my favorite veggies. Making this ASAP! :)

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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