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Sunday, February 25, 2018
Roasted Cauliflower & Chickpea Soup
What better to warm you up than a healthy, homemade bowl of soup full of antioxidants, nutrients, proteins, vitamins & minerals! Here is my healthy, minimal sodium, no simple carbohydrates, & free of saturated fats, Roasted Cauliflower & Chickpea Soup. It holds all the flavor & taste you desire. Please Enjoy!!!
For the Soup:
1 cauliflower head, cut into florets (use steams and floret heads)
1 large (28 ounce or 2 x 15 ounce) can chickpeas, rinsed and drained
1 Large Cooking Onion, diced
4-5 garlic cloves, minced
4 tablespoons extra-virgin olive oil or coconut oil, divided x 2
3 tsp. ground cumin
2 tsp. turmeric
2 tsp. paprika
2 tsp. ground coriander
1/2 tsp. cayenne pepper (adjust to your desired heat level)
1/2 tsp. black pepper
4 cups vegetable broth (for vegan/vegetarian) or chicken broth (homemade, no sodium)
1 cup water (if required)
1/2 cup plain Greek yogurt
Reserved roasted cauliflower mix
Fresh cilantro or parsley leaves
Roasted Chickpeas (season and roast at 400 for 45 minutes, toss 1/2 way through)
Pre-heat your oven to 400 degrees. Toss the cauliflower florets with 2 tablespoons of the olive oil and1/2 the amount of all the spices. Roast for 25-30 minutes, stirring once half way through. Remove from your oven and set aside. Reserve some for the garnish if desired.
Meanwhile, heat the remaining olive oil in a large pot over medium heat. Saute onions until translucent approx. 3-5 minutes. Add garlic, saute for 2 minutes, add remaining spices and saute for another minute. Add chickpeas and saute for 4-5 minutes. Add broth and the water (if required) and increase the heat to bring the mixture to a boil. Once boiling, turn the heat down to maintain a simmer. Simmer, uncovered for about 15 minutes. Remove the pot from the heat. Stir in the roasted cauliflower mix.
Puree the soup using an immersion blender. Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids. Return the pureed soup to the stove top and gently re-warm it. Stir in the Greek yogurt. Season to taste with salt and pepper.