Fire-Blasted Vegan Coconut Curry Soup
with Chickpeas, Cauliflower & Toast
- Wheat
- Soy
- Tree Nuts
When the chips are down, Rocket always comes through. And, like our fuzzy pal, you’ll come through for your family (or chosen family!) by cheffin’ up this galaxy-approved meal. You’ll simmer up a powerful combo of coconut milk, cauliflower florets, chickpeas, and flavor-blasted spices to evoke the complexity, warmth, and spiciness of Rocket. Plus there’s crispy ciabatta toasts for dunking and crunching. Do you have what it takes to cook like a hero?
Ingredients
2 unit
Veggie Stock Concentrate
1 teaspoon
Garam Masala
1 unit
Chickpeas
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Tomato Paste
1 unit
Onion
1 teaspoon
Cumin
1 tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
10 ounce
Cauliflower Florets
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and dice onion. Trim and thinly slice scallions, separating whites from greens. Cut cauliflower into bite-size pieces.
• Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until browned and softened, 3-4 minutes. TIP: Add a splash of water if onion begins to brown too quickly. • Add scallion whites and garlic powder; cook, stirring frequently, until fragrant, 1 minute. • Add another drizzle of oil to pot. Stir in curry powder, cumin, tomato paste, and half the garam masala (all for 4) until combined. Cook, stirring constantly, until fragrant, 30-60 seconds.
• Thoroughly shake coconut milk in container before opening. • To pot with veggies, stir in coconut milk, cauliflower, chickpeas and their liquid, stock concentrates, 1 cup water (2 cups for 4 servings), and a big pinch of salt (we used 1 tsp; 2 tsp for 4). Bring to a simmer, then cover and reduce heat to medium low. Cook until cauliflower is almost tender, 6 minutes. • Uncover and cook, stirring occasionally, until soup has thickened, 5-7 minutes more. (TIP: If your soup isn’t thick enough, simmer until it reaches desired consistency. If your soup is too thick, add a few splashes of water.) Taste and season with salt and pepper.
• Meanwhile, halve ciabatta. Drizzle cut sides with olive oil and sprinkle with salt and pepper. Toast until golden; halve on a diagonal. • Divide soup between bowls; sprinkle with scallion greens. Serve with toast on the side. TIP: Turn up the heat and give your dish a fiery attitude by adding chili flakes from your pantry.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, spicy curry flavors, though some found it too hot; adding sugar or plant milk can calm the heat.
- Ease of prep: Simple to make and came together quickly, though a few needed longer cooking times for vegetables to soften.
- Suggestions: Consider adding extra veggies like peas, carrots, or potatoes; serving over rice instead of bread enhanced the meal for many.
- Portions: Generous servings with plenty for leftovers; some found it even better reheated the next day 🍲.
- Texture: A few preferred blending for smoother consistency; others enjoyed the hearty chunks of cauliflower and chickpeas.
Reviews from our home cooks
There was plenty of soup, more than 2 servings on a 2 serving order. The directions would have led to a lot of pan burning if I hadn't been watching it and taking steps of my own. The cook times to make chickpeas and cauliflower soft is off, it had to simmer for 10 minutes to lose its crunch. I just kept cooking and put an immersion blender on it as the texture of it was not pleasant. Flavors were good, but it isn't something I would get again.
It would have been great to have some green veggies in this curry, but aside from that I loved this curry. It had a great flavor and used very traditional Indian curry spices. I also really enjoy cauliflower and chickpeas. I wish this was a regular recipe.
We had an issue with our cauliflower being bad so I replaced with my own, but overall it was DELICIOUS. So much flavor, definitely recommend adding red pepper flakes to up the heat. Serving sizes were a little small. I added a bit of parmesan which I know makes it not vegan but it added a nice touch!
I love how deliciously robust this was; which can sometimes be difficult to find in vegan dishes. I love coconut, I love curry! I would have added something like peas to go in it.
This was my very first kit to try. I am not a vegan so I did use butter with mine but this soup is amazing. Such a rich flavor with a little bit of spice. The instructions are easy to follow. I hope they are all this good and easy.
Cooking time in instructions doesn't correlate to the time it takes to cook. The whole thing was underdone (too soupy, chickpeas and cauliflower not nearly cooked) at the end of the stated cooking times.
I loved this so freaking MUCH! Oh my goodness. Can't wait to make it again sometime in the near future with additional veggies (like carrots, green beans, and potatoes). The cauliflower was hefty like a meat, and the sauce was just perfect. Thanks so much for sharing this one! I'm thrilled!!!
This was delicious. I was missing my recipe card and my ciabatta, but I got the instructions online and used dinner rolls. Also - I would not suggest using the chili pepper ... much too hot. I wish I had left those off and I only sprinkled on a few. The soup is spicy enough just as it is. Another suggestion is to serve it over rice ... that seems more authentic to me.
This was possibly our favorite soup recipe ever! It was so good Our 9-yr old actually licked out the bowl and asked if he could take the leftovers in his thermos to school for lunch.
This was DELICIOUS. One of my favorite Hello Fresh recipes we've gotten, and we've been doing this for like 4 years. The kind of thing that we're figuring out how and when we can make it again. Great job to whoever came up with this one!
