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?Cream of chickpea + cauliflower soup? I’ve been doing some experimenting with my creamy soup recipes lately. In this latest recipe, I used chickpeas to thicken the soup and add some protein to it. Worked like a charm. It turned out SOUPER delicious. (Sooo corny!!!) Hope you’ll try?.
?Recipe: Cook 2 large leeks (medium dice, white and light green parts only) in a little vegetable broth (or olive oil) until softened and fragrant, about 5 minutes. Add 4 minced garlic cloves and cook another 30 seconds, adding more broth as needed. Mix in 2 tsp dried thyme, 2 tsp sweet paprika and 2 bay leaves and cook about another 30 seconds. Add 4 cups vegetable broth, 2 cups water, 2 cups cooked chickpeas and chopped florets (no larger than about 2-inches) from 1 large head cauliflower. Bring to a boil, then simmer covered until cauliflower florets are fork tender, about 20-25 minutes. Remove from heat and take out the 2 bay leaves. Stir in 2 tbsp mellow miso and 1/3 cup nutritional yeast. Transfer to blender in batches and blend until smooth. Add fresh lemon juice, salt and black pepper to taste. Topped with chopped chives and croutons. .
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