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Cauliflower and Potato Soup for Vegetarian
perfect for a cold winters evening!

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Cauliflower and Potato Soup for Vegetarian

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Ingredients

Adjust Servings:
1/2 head Cauliflower chopped
2 cups Potatoes chopped
1 cup Chickpeas cooked
2 teaspoons Olive Oil
1 Yellow Onion diced
3 Garlic Cloves minced
4 cups Vegetable Broth
2 tablespoons Rosemary Leaves chopped
1 teaspoon Salt
1 teaspoon Black Pepper
1/2 teaspoon Cayenne Pepper
2 Bay Leaves
Features:
  • Gluten Free
Cuisine:

A creamy vegan cauliflower potato soup with added protein from blended chickpeas. Simply flavoured with rosemary and garlic.

  • 40 mins
  • Serves 4
  • Medium

Ingredients

Directions

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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.

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