Creamy Cauliflower Potato Soup with Thyme & Lemon Pepper Chickpeas

Creamy Cauliflower Potato Soup

with Thyme & Lemon Pepper Chickpeas

dinner

Blender Thyme Root Vegetables Chickpeas Cauliflower Beans/Legumes Soup Dinner American Nut-Free High-Protein Gluten-Free <600 Calories Winter Recipes Spring Recipes Seasonal Menu Quick and Easy Comfort Foods
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
420
FAT
8g
CARBOHYDRATES
62g
PROTEIN
21g

MAIN INGREDIENTS

  1. 1 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 vegan parmesan
  10. 1 tbsp (2 tbsp) olive oil*
  11. 2 tsp (4 tsp) vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
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(s). Peel and roughly chop the garlic. Dice the Yukon Gold potatoes. Chop cauliflower florets into bite-size pieces. Pick thyme leaves from the stems. Drain and rinse the chickpeas, and pat dry with a clean kitchen towel.

2
Make the soup

Heat 1 tbsp (2 tbsp) olive oil in a large pot over medium-high heat. Add diced onion and chopped garlic and cook until softened, 3 to 5 minutes. Add diced Yukon Gold potato, chopped cauliflower florets, white miso paste, 2 cups (4 cups) water, and a pinch of salt and pepper. Stir, bring to a boil, and reduce heat to medium. Cover and cook until potatoes and cauliflower are fork-tender, 10 to 15 minutes.

3
Roast the chickpeas

Add chickpeas to a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and lemon pepper blend. Bake until golden brown and crispy, 10 to 12 minutes. Sprinkle with just half the thyme leaves.

4
Blend the soup

Carefully transfer the cauliflower potato soup to a blender. Blend until smooth. Taste, and add salt as necessary. Return soup to the pot.

5
Serve

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