Creamy Cauliflower Potato Soup
with Thyme & Lemon Pepper Chickpeas
- 1 onion
- 3 garlic cloves
- 4 oz Yukon Gold potatoes
- 8 oz cauliflower florets
- ¼ oz fresh thyme
- 13.4 oz chickpeas
- 1 tbsp white miso paste
- 1 tbsp lemon pepper blend
- 1 tbsp vegan parmesan
- 1 tbsp (2 tbsp) olive oil*
- 2 tsp (4 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Baking sheet
- Large pot with lid
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.
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.
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.
Carefully transfer the cauliflower potato soup to a blender. Blend until smooth. Taste, and add salt as necessary. Return soup to the pot.
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!