by ADMIN on FEBRUARY 12, 2013
So… this isn’t just plain ‘ol potato soup. It’s the nutritional Hot Rod of potato soups!
Why is this so, you ask? Let me count the ways:
There’s a head of roasted cauliflower in there. And you can’t even taste it, so don’t even try to complain.
There’s a can of chickpeas in there for more protein!
And the creaminess? Well, that comes from a can of light coconut milk.
But I’ll tell you this much: It tastes simply like a hearty, meaty, creamy potato chowder.
Creamy Potato Chowder, Lightened Up
Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Serves: 4-6
Ingredients
1 Tbsp olive oil
1 onion, diced
1 tsp dried thyme
5 garlic cloves, chopped
1 can chickpeas, drained
1 pound (about 4 potatoes) cubed Yukon gold potatoes
4 cups vegetable stock
1 can light coconut milk
1 tsp salt
½ tsp pepper
1 cauliflower head, cut into florets
Instructions
Preheat oven to 450.
In a large pot, saute garlic and onion in olive oil. Add thyme after about 4 minutes.
Add potatoes, chickpeas, and vegetable stock - bring to a boil, then reduce to a simmer. Cook for about 30 minutes.
Place cauliflower on a baking sheet, sprinkle with salt and pepper and spray olive oil, and roast in the oven for 30 minutes.
Once the cauliflower is done, place it in the potato mixture along with the coconut milk and let simmer for another 10 minutes.
With an immersion blender, blend until the potatoes are still slightly chunky.
Top with grated parmesan (optional)
Enjoy!
