Creamy Cauliflower Potato Soup
with Thyme & Lemon Pepper Chickpeas
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- 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
Preheat the oven to 425°F. Peel and dice the onion(s). Peel and roughly chop the garlic. Dice the potatoes. Chop cauliflower florets into bite-size pieces. Pick thyme leaves from the stems. Drain and rinse the chickpeas, and pat dry.
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 potato, chopped cauliflower florets, white miso paste, 2 cups (4 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.
Add chickpeas, 2 tsp (4 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.
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!