Chickpea and Cauliflower Pasta Soup with Turmeric

A robust and flavorful vegan pasta soup that will warm and satisfy your hunger on cool nights.


  1. Heat olive oil in saucepan set over medium heat; cook garlic and onions for 6 to 8 minutes or until browned.
  2. Add paprika, turmeric, cumin, cinnamon, coriander and cayenne to saucepan; cook for 1 minute.
  3. Stir in carrots and cauliflower. Add vegetable broth, tomatoes and 2 cups water. Bring to boil; reduce heat and simmer for about 10 minutes or until vegetables are tender.
  4. Stir in chickpeas and pasta; simmer for 8 to 10 minutes or until pasta is tender. Stir in lemon juice and garnish with parsley.

Makes 8 servings. Per serving: 170 calories, 4 g fat, 0.5 g saturated fat, 0 mg cholesterol, 500 mg sodium, 28 g carbohydrate, 5 g fiber, 6 g sugars, 6 g protein

A Pasta Fits original recipe.

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