As we make our way through the chilly winter months, there’s nothing I find more satisfying than coming in from the cold and having a bowl of hot soup. This is a delicious and healthy recipe I modified from “An Edible Mosaic” (http://www.anediblemosaic.com/?p=15197).
- 1 large head of cauliflower, cut into bite-size pieces
- 6 tbl extra virgin olive oil
- 1/2 tsp salt
- 2 medium carrots, chopped
- 4 cloves of garlic, minced
- 2 bay leaves
- 2 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne
- 1/4 tsp black pepper
- 6 cups vegetable broth (low-sodium is good)
- 5 oz tomato paste
- 1 tsp soy sauce
- 1/2 package whole wheat linguine
- 1 can chickpeas, drained and rinsed
- Preheat the oven to 400F. Take the cauliflower and toss with 3 tbl of olive oil and 1/4 tsp salt. Spread the cauliflower out on a baking sheet, roasting for around 20-25 minutes until it’s soft and brown in spots.
- While the cauliflower cooks, heat the other 3 tbl olive oil in a large pot over medium heat. Add in the chopped carrots and cook for around 10 minutes until slightly soft. Add the minced garlic to the pot, cooking for 2 minutes stirring most of the time.
- You can now add the remaining 1/4 tsp salt, bay leaves, spices, vegetable stock, tomato paste, and soy sauce. Bring the mixture to a simmer and cook for 10 minutes.
- At around 8 minutes of simmering add in the roasted cauliflower. Continue to cook the soup while boiling a separate pot of water for the pasta.
- When the water boils, cook the pasta according to package directions. You can add the chickpeas to the soup when you start cooking the pasta.
- Once cooked, drain the pasta and add it to the soup. Serve and enjoy.