Vegan Cauliflower Chickpea Chowder
A delicious and fulfilling soup.
Ingredients
- 1 medium head of cauliflower, chopped
- 1 tbsp oil
- 1 tsp garlic powder
- 1 medium onion, diced
- 2 medium potatoes, peeled and diced about 2 cups
- 1 can chickpeas
- 5 cups vegetable stock
- 1/2 cup oat milk
- 1/4 cup nutritional yeast
- 3/4 tsp Old Bay seasoning
- 1/2 tsp paprika
- 1/2 tsp ground thyme
Instructions
- Preheat the oven to 400°. Toss the chopped cauliflower with half the oil and garlic powder. Spread out evening on a sheet pan and roast for about 15 minutes or until golden brown.
- In a large pot, saute the onion in the remaining oil until translucent. Add in the chickpeas, potatoes, thyme, paprika, and old Bay seasoning. Continue cooking for a few minutes. Add in the stock and stir around to make sure nothing sticks.
- Add the cooked cauliflower to the soup pot, and let simmer with a lid for about 15 minutes.
- Once the potatoes are cooked, add in the nutritional yeast and oat milk. Let soup cool slightly before adding about half to a blender. Pour the blended soup back into the pot and stir around. Season with salt and pepper to taste. Enjoy immediatly!
Tried this recipe?Let us know how it was!