Cauliflower Soup with Potatoes and Chickpeas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 10 to 12
Ingredients
  • 1 pound Yukon Gold potatoes, peeled and cubed
  • 1½ pounds cauliflower florets (I used orange, but any will work)
  • 1 14-ounce can chickpeas, rinsed and rained
  • 1 onion, roughly chopped
  • 1 tablespoon chopped fresh thyme leaves
  • Chicken stock or water
  • 1 cup heavy cream (optional, but worth the calories!)
  • Dried potato flakes, for thickening if needed
  • Salt and pepper
  • Crisp bacon crumbles, for garnish
  • Chopped scallions or chives, for garnish
Instructions
  1. Place the potatoes, cauliflower, chickpeas, onion, and thyme into a large soup pot. Cover with stock or water. Bring to a boil, then reduce to a simmer and cook until everything is soft, about 20 to 30 minutes.
  2. Remove from the heat and puree with a stick blender. Add the cream and return to a simmer to heat the cream and thicken the soup. If it's still a little thin, stir in some dried potato flakes, a little at a time, until you achieve the desired thickness. Season with salt and pepper to taste.
  3. Serve in big soup bowls and garnish liberally with bacon crumbles and scallions. Freeze leftovers.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2022/02/cauliflower-soup-with-potatoes-and-chickpeas/