A creamy vegan cauliflower potato soup with added protein from blended white beans. Simply flavoured with rosemary and garlic, then topped with rye bread croutons.
Course Soup
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Ingredients
1teaspoonoilavocado, grape seed, sunflower
1medium yellow oniondiced (~70 grams)
3clovesgarlicminced
2sprigs / 2 tablespoons rosemary leaves minced
1teaspoonpepper
1teaspoonsea salt
½teaspooncayenne pepperto taste
1litre / 4 cups vegetable stock
500grams/ 2 cups potatoesroughly chopped
300grams/ 1/2 head cauliflowerroughly chopped
200grams/ 1 cup cooked chickpeas or white beans
Juice of 1/2 a lemon
Rye Croutons
2thick slices rye breadcut into cubes
1teaspoonolive oil
¼teaspoonsea salt
Instructions
Heat a large pot over low-medium heat with the oil. Add the onion and cook for two minutes, stirring occasionally, until translucent. Stir in the garlic and cook for another minute. Add the rosemary and spices and cook for about 30 seconds, until fragrant.
Pour the vegetable stock into the pot, followed by the potatoes, cauliflower, and beans. Stir to mix, then increase the heat and bring to a boil before reducing to a simmer. Simmer for 30-35 minutes, or until the vegetables are soft. Puree with a stick blender or carefully with a standing blender (make sure it's heat safe), then add the lemon juice. Taste for seasoning and add more salt as needed. Serve hot, topped with croutons.
Croutons
Preheat the oven to 200C / 400F. Place the bread, oil, and salt onto a baking sheet and use your hands to mix until the bread is coated. Bake for 15-20 minutes, or until crisp and golden. Serve immediately. This can also be done in a frying pan but there's a high risk of burning the bread.
Notes
• The potatoes soak up a pile of salt, so you'll need to give this more salt than you usually might. If it seems bland, SALT.
• I changed the method after a couple trials because the potatoes kept releasing too much starch and making the bottom of the pot burn. I think it tastes better this way as well as looking nicer.
• Any leftover soup will freeze well, without the croutons (obviously).