These recipes assume you are proficient in the kitchen without detailed instructions (e.g., you can eyeball cook times on aromatics, know how to choose your pots/pans, adjust seasoning as you go, etc.)
This soup is one of our weeknight go-to dinners. I usually make a double or triple batch and freeze in individual portions. We thaw two in the fridge overnight so at dinner time we only need to heat them up and add some toppings.
Ingredients
- 1 can white beans (garbanzo, cannellini, etc.)
- 1 bouillon cube (optional)
- 1 yellow/white onion
- 5 cloves garlic (or fewer if they are large; depends on how much you like garlic)
- 2 cups gold potatoes
- 2 cups cauliflower
- 1/4 oz fresh thyme
- 1 TBS white miso paste
- toppings of your choosing such as garlic toast, bread, roasted cauliflower, crispy chickpeas, fried onions, sauce
1. Mise en place
- peel and medium dice the onion
- peel and mince the garlic
- medium dice the potatoes (peeled or not)
- chop the cauliflower into bite-sized pieces
- pick the thyme off the stems
- drain and rinse the beans
2. Cook the veggies
- saute the onion and garlic until softened
- add the potato, cauliflower, miso, optional bouillon cube, and 2 c water
- bring to a boil, reduce heat, cover, and simmer 10-15 minutes until potatoes are very tender
- add half or all of the white beans (it depends on what consistency you like in the end)
3. Make the soup
- transfer to a high-speed blender (working in batches if necessary) and blend until smooth (you can add more beans during this process if you like)
- adjust seasoning
4. Plate your dish
- ladle into bowls and top with whatever you like
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