Ingredients
-
1/2 head Cauliflowerchopped
-
2 cups Potatoeschopped
-
1 cup Chickpeascooked
-
2 teaspoons Olive Oil
-
1 Yellow Oniondiced
-
3 Garlic Clovesminced
-
4 cups Vegetable Broth
-
2 tablespoons Rosemary Leaveschopped
-
1 teaspoon Salt
-
1 teaspoon Black Pepper
-
1/2 teaspoon Cayenne Pepper
-
2 Bay Leaves
Directions
Steps
|
1
Done
|
Warm the oil in a big pot over low to medium heat. Cook for a few minutes after adding the onion, then whisk in the garlic, rosemary, pepper, salt, and cayenne pepper for approximately 30 seconds, or until aromatic. |
|
2
Done
|
Pour the vegetable stock into the pot, followed by the potatoes, cauliflower, bay leaves and beans. Stir to mix, then increase the heat and bring to a boil before reducing to a simmer, covered. Simmer for 30-35 minutes, |
|
3
Done
|
Carefully remove the bay leaves, then transfer the soup to a blender and puree until smooth and creamy. Serve hot, topped with croutons. |
