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Creamy Cauliflower Potato Soup with Thyme & Lemon Pepper Chickpeas
2 or 4 Serving Dinner

Creamy Cauliflower Potato Soup

with Thyme & Lemon Pepper Chickpeas

Tags: Less Prep Gluten-Free High-Protein
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
400
FAT
7g
CARBOHYDRATES
60g
PROTEIN
20g


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INGREDIENTS

  1. 1 onion, peeled and diced
  2. 3 garlic cloves, peeled and roughly chopped
  3. 4 oz Yukon Gold potatoes, diced
  4. 8 oz cauliflower florets, chopped into bite-size pieces
  5. 1 tbsp white miso paste
  6. 13.4 oz chickpeas, drained and rinsed
  7. 1 tbsp lemon pepper blend
  8. ¼ oz fresh thyme, leaves picked from the stem (divided)
  9. 1 tbsp vegan parmesan
  10. 1 tbsp olive oil*
  11. 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: soy
Tools: Blender, Baking sheet, Large pot with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
400
FAT
7g
CARBOHYDRATES
60g
PROTEIN
20g


Get Recipes Delivered

INSTRUCTIONS

1
Make the soup

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)

2
Roast the chickpeas

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)

3
Blend the soup

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.

4
Serve

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!

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