A creamy vegan cauliflower potato soup with added protein from blended chickpeas. Simply flavoured with rosemary and garlic, then topped with rye bread croutons.
Heat a large pot over low-medium heat with the oil. Add the onion and cook for a couple of minutes, stirring occasionally, until translucent and fragrant.
2 teaspoons olive oil, 1 medium yellow onion
Stir in the garlic, rosemary, pepper, salt, and cayenne pepper, 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, covered.
1 litre vegetable broth, 500 grams potatoes, roughly chopped, 300 grams cauliflower, 180 grams cooked chickpeas or white beans
Simmer for 30-35 minutes, or until the vegetables are fork-soft. Puree with a stick blender or carefully with a standing blender (make sure it's heat safe).
Taste for seasoning and add more salt as needed. Serve hot, topped with croutons.
Croutons
Preheat the oven to 200°C (400°F). 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
• Leftover soup will freeze well for up to a month (without the croutons).• Potatoes will take on a lot of the salt added to this dish. It shouldn't be bland - if it is, make sure to season to taste.