1400 700 vegan creamycauliflowerpotatosoup horizontal

Creamy Cauliflower Potato Soup

with Thyme & Lemon Pepper Chickpeas

dinner

Comfort Foods Seasonal Menu Quick and Easy Spring Recipes Winter Recipes Gluten-Free High-Protein American Soup Beans/Legumes Hearty Vegetables Root Vegetables Dinner <600 Calories
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
420
FAT
8g
CARBOHYDRATES
62g
PROTEIN
21g

MAIN INGREDIENTS

  1. 1 white onion
  2. 3 garlic cloves
  3. 4 oz yukon gold potatoes
  4. 8 oz cauliflower florets
  5. ¼ oz fresh thyme
  6. 13.4 oz chickpeas
  7. 1 tbsp white miso paste
  8. 1 tbsp lemon pepper blend
  9. 1 tbsp Follow Your Heart® Soy-Free Vegan Parmesan
  10. 1 tbsp olive oil*
  11. 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Blender
  • Baking sheet
  • Large pot with lid

INSTRUCTIONS

1
Prepare vegetables

Preheat the oven to 425°F. Peel and dice the onion. Peel and roughly chop the garlic. Dice the potatoes. Chop the cauliflower into bite-sized pieces. Pick the thyme leaves from their stems. Drain, rinse, and dry the chickpeas.

2
Build the soup

Place a large pot over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the diced onion and chopped garlic and cook until softened, about 3 to 5 minutes. Add the diced potato, chopped cauliflower, white miso paste, 2 cups water, and a pinch of salt and pepper. Stir to combine, bring to a boil, and reduce heat to medium. Cover and cook until the potatoes and cauliflower are fork-tender, about 10 to 15 minutes.

3
Roast the chickpeas

Add the chickpeas to a baking sheet and toss with 2 tsp vegetable oil and lemon pepper blend. Roast until golden brown and crispy, about 10 to 12 minutes. Sprinkle with just half the thyme leaves.

4
Blend the soup

Carefully transfer the cauliflower potato soup to a blender and blend until smooth, starting on low and moving to high. Taste and adjust seasoning with salt.

5
Serve

Divide the cauliflower potato soup between large bowls. Top with lemon pepper chickpeas and parmesan. Sprinkle with remaining thyme leaves. Soup’s on!