‍Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 head cauliflower, chopped
• 4 cups vegetable broth
• 2 cups cottage cheese
• 2 cups white beans, drained
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon ground thyme
• 1 cup shaved Parmesan
• 2–3 tablespoons fresh lemon juice (to taste)

Toppings

• 1 cup chickpeas (drained, rinsed, and patted dry)
• ¼ teaspoon paprika
• Optional: drizzle of olive oil + pinch of salt
• Chopped chives

Instructions

1. Roast or sauté chickpeas (for topping)

• Toss chickpeas with paprika, a pinch of salt, and a light drizzle of olive oil.
• Roast at 400°F for 20–25 minutes until slightly crispy, or sauté in a pan for 8–10 minutes. Set aside.

2. Build the soup base

• Heat olive oil in a large pot over medium heat.
• Add onion and cook until soft (4–5 minutes).
• Add garlic and cook for 30 seconds.

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