A friend texted me yesterday asking for this recipe, so I thought it would be fun to share it with you as well! This is a recipe I go to again and again.
Something you might not know about me is that I went to culinary school and am a trained chef! I love to cook and tho I am not vegetarian, we usually eat that way a couple times per week in our house.
This soup is delicious… even for the skeptics that like to have meat with every meal.
I remember the first time I made this soup for my “new boyfriend” (now my husband) and my mom. I told them we would be having Chickpea Cauliflower Soup aka Chickpea "CauliPOWER" Stew for dinner. Both of them responded in a similar way.
Uh, ok...
I could sense the doubt that this soup was any good. I kept quiet and remained confident they would not be disappointed.
My mom tends to not love my adventurous cooking style, but every once in a while she is surprised. Ted was just beginning the culinary adventures, so it was questionable if he would like it or not...
I watched as they dipped their spoons into the cups of soup and slurped up their first bite. I wasn't surprised when they both loved it...
...and then Ted went for seconds! A winner! Plus, my mom said she would eat it again.
This life truly is limitless, folks.
If we open ourselves up to all the possibilities that lie before us - even in the kitchen - our lives can light up in ways we never imagined. I’m so excited to share in more culinary adventures on the next Elevate Excursion in Costa Rica in 2025.
There are always culinary adventures on the trips I lead because I’m a foodie and eating good food while we travel is super important to me.
It’s fun because people usually try foods they have never tried, hike longer and more challenging trails than they have before and tap into a part of themselves they have never explored. It's a beautiful thing to watch.
Elevate Excursions are all about growth & expansion.
If you want to explore the culinary landscape in Costa Rica with me, consider joining “The Breath Of Life” Elevate Excursion March 12-22nd, 2025. As well, we will explore the physical landscape of this beautiful Central American country. Traveling from San Jose, all the way South to Corcovado in the jungle and then up the Pacific Coast for a learn to surf experience. We wrap our trip up in La Fortuna where an active volcano & natural spa adventure await!
I hope this recipe will give you the cauliPOWER to try more vegetarian dishes and expand your culinary landscape!!
I hope you fall in love with it as much as I have and make it again and again. It is super simple and has great dynamic flavors!
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 Tbsp curry powder
1 medium head cauliflower, chopped up into bite size pieces
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained & washed
2 10-ounce cans diced tomatoes with green chiles
1 14-ounce can unsweetened coconut milk*
juice of 1 lime
1/2 cup chopped fresh cilantro
Directions:
Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Add lime juice. Stir in cilantro; serve. This goes nicely over basmati rice or served with crusty bread.
