VEGAN CHEESY CAULIFLOWER SOUP
w/ CHICKPEA CROUTONS
Soup is a proverbial and warming comfort food that you can make quickly and with minimal effort or ingredients. This is a simple and yummy blend that tastes cheesy with the addition of the nutritional yeast and miso. Don’t skip this if you have them for you are sure to notice the flavor impact.
A little kick added to the soup at serving time is great as well. Cayenne and red chili flakes are favorites of mine.
(Chickpeas not shown in this picture).
INGREDIENTS
2-3 tbsp extra-virgin olive oil, divided
3 garlic cloves, minced
1 medium large head cauliflower, roughly chopped
2 large red or white potatoes, peeled and roughly chopped
5-7 cups organic vegetable broth - low sodium if store bought
1 tsp sea salt, to taste along with freshly ground black pepper
¼ cup nutritional yeast plus more to serve if desired
1 tbsp lemon juice and zest of 1 organic lemon
SPICED CHICKPEA CROUTONS
2 cups, cooked or 1, 15-19oz can chickpeas, rinsed
1 tbsp curry powder, Jamaican Jerk, BBQ spice blend or your preferred spices
TO SERVE:
4 lemon slices, lemon zest, nutritional yeast, olive oil and fresh herbs of choice
DIRECTIONS
TERI’S TIPS:
w/ CHICKPEA CROUTONS
Soup is a proverbial and warming comfort food that you can make quickly and with minimal effort or ingredients. This is a simple and yummy blend that tastes cheesy with the addition of the nutritional yeast and miso. Don’t skip this if you have them for you are sure to notice the flavor impact.
A little kick added to the soup at serving time is great as well. Cayenne and red chili flakes are favorites of mine.
(Chickpeas not shown in this picture).
- Soup
- Vegan, gluten, soy, corn free
- Servings: 6-8
INGREDIENTS
2-3 tbsp extra-virgin olive oil, divided
3 garlic cloves, minced
1 medium large head cauliflower, roughly chopped
2 large red or white potatoes, peeled and roughly chopped
5-7 cups organic vegetable broth - low sodium if store bought
1 tsp sea salt, to taste along with freshly ground black pepper
¼ cup nutritional yeast plus more to serve if desired
1 tbsp lemon juice and zest of 1 organic lemon
SPICED CHICKPEA CROUTONS
2 cups, cooked or 1, 15-19oz can chickpeas, rinsed
1 tbsp curry powder, Jamaican Jerk, BBQ spice blend or your preferred spices
TO SERVE:
4 lemon slices, lemon zest, nutritional yeast, olive oil and fresh herbs of choice
DIRECTIONS
- Preheat oven to 400 F.
- Cover a large, rimmed baking sheet with parchment, toss chickpeas with 1-2 tbsp olive oil, a pinch of sea salt, and seasoning of choice. Spread out on a baking pan and roast in pre-heated oven for 15 minutes, or until crispy. If making ahead, restore chickpeas’ crunch before serving by warming five minutes or so in an oven at 300F.
- While these are roasting, warm a large pot over medium heat, add 1 tbsp olive oil, (or broth/water as needed to ‘frizzle’ for oil-free) the cauliflower, garlic, and potatoes and sauté a few minutes until fragrant, and browning.
- Add broth, and 1 tsp salt. Bring to a boil, reduce to a simmer, cover, and cook for approx. 15 minutes, until cauliflower and potatoes are tender then remove from heat.
- Stir in lemon juice. Purée soup in batches in blender or with hand-held immersion blender. Keep warm.
- Ladle soup into warm bowls, top with chickpeas, drizzle with additional olive oil and garnish as desired.
TERI’S TIPS:
- Add 1-2 cups cooked red lentils or white beans along with an additional cup or broth or non-dairy milk add protein and fiber making the soup more filling.
- Double the toasted chickpeas recipe, for a super snack choice.
- Stir in 1-2 heaping tbsp miso paste at serving time to add a richness and additional nutrient density.
- Don’t feel like making the chickpeas? Toppings can be as you choose as shown in the pictures here.
