Creamy Cauliflower Potato Soup
with Thyme and Lemon Pepper Chickpeas
- 1 white 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 Follow Your Heart® Soy-Free Vegan Parmesan
- 1 tbsp olive oil*
- 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Baking sheet
- Large pot with lid
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.
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.
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.
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.
Divide the cauliflower potato soup between large bowls. Top with lemon pepper chickpeas and parmesan. Sprinkle with remaining thyme leaves. Soup’s on!