Roasted Cauliflower Chickpea Noodle Soup

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).

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Ingredients:

  • 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

Directions:

  • 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.

Bon appetit!

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Cauliflower after it’s roasted in the oven.

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2 thoughts on “Roasted Cauliflower Chickpea Noodle Soup

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