Creamy Cauliflower Potato Soup

🥘 Ingredients

• olive oil 1 tbsp
• onion 1
• garlic 3 cloves
• Yukon Gold potatoes 4 oz
• cauliflower florets 8 oz
• white miso paste 1 tbsp
• water 2 cups
• salt
• pepper
• chickpeas 13.4 oz
• vegetable oil 2 tsp
• lemon pepper blend 1 tbsp
• fresh thyme ¼ oz
• salt
• vegan parmesan 1 tbsp

Make the soup

1. 1

   Preheat oven to 425° F. Heat olive oil in a large pot over medium-high heat. Add onion (peeled and diced) and garlic (peeled and roughly chopped) and cook until softened, 3 minutes to 5 minutes . Add Yukon Gold potatoes (diced), cauliflower florets (chopped into bite-size pieces), white miso paste , - 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 minutes to 15 minutes .

Roast the chickpeas

1. 1

   Add chickpeas (drained and rinsed), vegetable oil , and lemon pepper blend to a baking sheet and toss. Bake until golden brown and crispy, 10 minutes to 12 minutes . Sprinkle with half the fresh thyme (leaves picked from stem).

Blend the soup

1. 1

   Carefully transfer the &cauliflower potato soup to a blender and blend until smooth. Taste, and add - salt as necessary. Return soup to the pot. 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.

Serve

1. 1

   Divide the &creamy cauliflower potato soup between large bowls. Top with remaining &thyme, &lemon pepper chickpeas, and vegan parmesan .