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!!! 

Ingredients

• 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
• Garnish Options:
• Reserved roasted cauliflower mix
• Fresh cilantro or parsley leaves
• Roasted Chickpeas (season and roast at 400 for 45 minutes, toss 1/2 way through)
• Greek Yogurt

Instructions

1. 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.
2. 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.
3. 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.
4. Garnish as desired and enjoy!!!

Healthy Thai Chicken Curry Lettuce Wraps

These are tasty Thai Chicken Curry Wraps that can be had for lunch, dinner, or even a healthy snack.  The Thai mixture can also be served warm over cooked brown rice or even on a whole wheat wrap.

Ingredients:
400-500g of Organic Extra Lean Ground Chicken
1 x Large Cooking Onion (diced)
3 x Large Carrots (finely chopped)
1 x Red Pepper (finely chopped)
Optional veggies – broccoli, spinach, kale, lemongrass, cilantro or parsley for garnish, etc.
3-4 x Cloves of Garlic (minced)
1 tbsp of Freshly Grated Ginger
1 tsp of Black Pepper
2 tsp of Turmeric
3 tbsp of Thai Curry Paste (Red, Green, or Yellow)
1 Can of Coconut Milk
2 tbsp Fish Sauce
2 tbsp of Lemon Juice
Romaine Lettuce or Bib Lettuce for Wraps

Directions:
1)      Brown chicken and set aside
2)      Sauté onions on medium until translucent (3-5 minutes), add carrots, red pepper, and any additional veggies sauté for 5 minutes.  Add garlic, ginger, spices (2 minutes).  Add Curry paste and mix well. Add coconut milk & cooked chicken to entire mixture.  Mix well and let simmer for 10-15 minutes
3)      Turn off heat; add Fish Sauce and Lemon Juice. 
4)      Let mixture cool completely and add to lettuce cups.
5)      Garnish and enjoy!