Preheat oven to 425° F. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add onion and garlic and cook until softened, 3 to 5 minutes. Add potato, cauliflower florets, miso paste, 2 cups water, and a pinch of salt and pepper to the pot. Stir, bring to a boil, and reduce heat to medium. Cover and cook until potatoes and cauliflower are fork-tender, 10 to 15 minutes. (4-serving meal: use 2 tbsp olive oil, 4 cups water)

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

Carefully transfer the cauliflower potato soup to a blender and blend until smooth. Taste, and add salt as necessary. Return soup to the pot. TIPS: Work in batches if necessary. Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.

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