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Creamy Cauliflower Potato Soup Recipe

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This recipe for Creamy Cauliflower Potato Soup is from Dunn's Delectable Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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*
4 servings indicated in parentheses
Directions:
Directions:
1 Prepare the vegetables
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.

2 Make the soup
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.

3 Roast the chickpeas
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.

4 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.

5 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!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 Minutes
Personal Notes:
Personal Notes:
Purple Carrot Recipe

 

 

 

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