Cauliflower and Chickpea Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I was cleaning up and came across a tablet of hand written recipes that I had copied down from somewhere. I don't remember where they came from but I thought I should put them here for safe keeping. I haven't made this year. It is another waiting for Fall recipe. Ingredients:
1 teaspoon canola oil |
1 onion, chopped |
2 garlic cloves, minced |
1 carrot, chopped |
1 stalk celery, chopped |
1 tablespoon ginger, peeled & minced |
2 teaspoons ground cumin |
1/2 teaspoon ground coriander |
1/4 teaspoon ground turmeric |
6 cups chopped cauliflower |
2 (19 ounce) cans chickpeas, drained & rinsed |
6 cups chicken broth |
1/2 cup yogurt, plain nonfat |
Directions:
1. Saute onion, garlic, carrot, celery, ginger, cumin, coriander, & turmeric in oil and cook until onion is tender, 5 minute.
2. Add cauliflower & chickpeas and cook stirring until coated, 2 minute.
3. Add broth & bring to a boil.
4. Cover and simmer til cauliflower is tender, 20 minute.
5. Puree in food processor or blender.
6. Put back in pot & reheat.
7. Serve with a dollop of yogurt.
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