One-Pot Vegan Coconut Curry Soup
with Chickpeas, Cauliflower & Toast
- Tree Nuts
- Soy
- Wheat
Northern Indian flavors take center stage in this lush, savory-sweet and spicy soup. Here, aromatic onion, garam masala, curry, and tomato paste are cooked just until fragrant. Next, cauliflower and chickpeas are added to create another layer of dimension—all simmered in coconut milk and savory vegetable stock. Scallion greens are sprinkled over top for a pop of freshness. Toasted ciabatta adds a crisp crunch on the side.
Ingredients
1 unit
Yellow Onion
2 unit
Scallions
2 clove
Garlic
10 ounce
Cauliflower Florets
1 tablespoon
Curry Powder
1 teaspoon
Cumin
1.5 ounce
Tomato Paste
1 teaspoon
Garam Masala
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Chickpeas
2 unit
Veggie Stock Concentrate
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and dice onion. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. 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; cook, stirring frequently, until fragrant, 1 minute. • Add another drizzle of oil. Stir in curry powder, cumin, tomato paste, and half the garam masala (use 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, add 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). Stir to combine. • Bring to a simmer, then cover and reduce heat to medium low. Cook until cauliflower is almost tender, 6 minutes. Uncover and cook 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, then cut in half on a diagonal. • Divide soup between bowls. Sprinkle with scallion greens. Serve with toast on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, spicy curry flavors; some found it mild and suggested adding extra spices for more depth 🌶️.
- Ease of prep: Customers appreciated the quick, one-pot preparation and easy cleanup, making it perfect for busy weeknights.
- Suggestions: Consider roasting the cauliflower first, adding extra veggies like zucchini or sweet potato, or serving over rice for a heartier meal.
- Portions: Some found it filling as-is, while others suggested adding protein like chicken or tofu to make it more substantial.
- Texture: A few preferred a thicker consistency; try using an immersion blender for a creamier soup or simmering longer to reduce.
Reviews from our home cooks
Loved that this all cooked in one pot! Loads of flavor, I added all the Garam Masala to up the flavor. I was surprised how good the toasts tasted with just a simple topping of EVOO, salt, and pepper. However, I thought directions were vague for toasting the bread. I have a toaster oven so I just used the toast function on that but there should have been oven or skillet directions for those that don't have a toaster oven, especially since the oiled ciabatta won't work or fit in a standard toaster. Regardless, it's a great soup for a chilly fall night. Partner unfortunately didn't care for it, probably because he's not big on chickpeas.
Loved this soup. The cauliflower and chickpeas were great in the coconut milk. One of the best ever from Hello Fresh. I really liked that bread was included.
Was curious about this one and took the dive. The spice combination is very flavorful and the chickpeas add great texture to this. Would order again.
Fantastic! Never would have made this, but we both loved the spicy, warm flavors and the hardiness of the beans and cauliflower. Will definitely order again.
Sooooooo yummy! and I loved that I only had to use ONE pot! Portion size was generous, too! Winner Winner curry dinner!!
Flavorful and filling dish. However I personally prefer my soups to be of a thicker consistency. I might have liked it more as a proper curry as opposed to soup. The bread also seemed tacked on, it was an out-of-place side. Something like toasted/warmed pita or naan would have been more fitting.
I made it in my instant pot and it was fast and very tasty. I always add extra spices and I added more vegetables, but it was a great start.
The recipe card did not call out that this was spicy or how to reduce the heat. I followed the recipe not realizing it was spicy. Maybe the card could mention how to reduce the heat. It is a really good recipe but would have preferred knowing the option to reduce the heat.
Very good. I added extra curry, cumin and garam masala. Please continue with the vegan options. 🌱
I used an immersion blender to get the soup to be thicker and it was delicious
