Roasted cauliflower and grilled chickpeas soup 0
Thanks to roasted cauliflower, this soup is rich and creamy and without dairy products! High-fiber chickpeas are roasted for a healthy, crispy garnish.
With the cold coming back, this soup is perfect for warming you up and refueling!
FOR THE SOUP:
1 head of cauliflower, cut into florets (about 4 to 5 cups total)
2 cups of Chickpeas cooked, rinsed and drained
5 garlic cloves, peeled
1 teaspoon ground cumin
1/8 c. smoked paprika
4 tablespoons olive oil, divided
2 medium potatoes, peeled and cubed (about 2 1/2 cups total)
4 cups of vegetable broth
1 cup of water
1/2 cup whole coconut milk
FOR THE TOPPING:
red pepper flakes
Fresh thyme leaves
Extra virgin olive oil
Whole coconut milk
- Preheat the oven to 400 F.
- On a large baking sheet, toss the cauliflower, chickpeas and garlic with the cumin, paprika and 3 tablespoons of olive oil.
- Transfer to your preheated oven and roast for 30 minutes, stirring once at half the cooking time. Remove and reserve.
- Meanwhile, heat the remaining tablespoon of olive oil in a large saucepan over medium heat.
- Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently.
- Add the vegetable broth and water and bring the liquid to a boil. Once boiling, adjust the heat to maintain it and cook, uncovered, until the potatoes are very soft, about 15-20 minutes.
- Remove the pot from the heat.
- Stir in roasted cauliflower mixture, reserving about 1/2 cup for garnish.
- Allow the soup to cool slightly, then thoroughly puree the soup using an immersion blender, blender, or food processor with the blade.
- Be careful when transferring hot liquids.
- Return the mashed soup to your saucepan and reheat over low-medium heat.
- Stir in the whole coconut milk.
- Taste and adjust for salt and pepper, if necessary.
- To serve, pour the hot soup into bowls.
- Top with a little of the reserved roasted cauliflower mixture and a pinch of red pepper flakes and fresh thyme leaves.
- Drizzle with olive oil and a drizzle of whole coconut milk.
- Serve immediately.
- Store in an airtight container in your refrigerator for 2 to 3 days.
President Hippocrate organic
Ultra creamy tahini soup 0
This rich and creamy soup is perfect to serve on colder days. Mixed with tahini and spices, cauliflower and sweet potato form an ultra creamy mixture to create a meal soup packed with beta-carotene, calcium and phytonutrients to boost your immune system!
Ultra creamy tahini soupMakes 4 servings
Preparation time: 20 minutes
Cooking time: 35 minutes
2 tbsp olive oil
3/4 cup chopped fresh cilantro
2 cup chopped Spanish onion
1 tbsp chopped garlic
1.5 teaspoon ground cumin
1/4 teaspoon crushed chili
1 large sweet potato, peeled and cubed
1 medium cauliflower in florets
4 cups of vegetable broth
1 teaspoon of garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 peeled lime
1 / 3 cup of 100% natural sesame butter
4 cups finely chopped spinach
Shoots of your choice to garnish
Ground black pepper to taste
Organic European Pumpkin Seeds to garnish
- In a large pot, heat the olive oil over medium heat.
- Sauté the onion and fresh cilantro, stirring, for about 5 minutes.
- Add the garlic, cumin and chili flakes. Mix and cook for one minute.
- Add the sweet potatoes, cauliflower, vegetable broth, onion powder, parika and garlic powder. Bring to a boil.
- Reduce heat to low and simmer, about 25 minutes, until a fork can easily pierce the sweet potatoes.
- Using a mixer foot (you can also transfer it to a mixer), crush the soup by adding the tahini and the whole peeled lime.
- Mix until smooth.
- When ready to serve, place the spinach in the bottom of the bowls, pour the soup over the spinach and garnish with ground pepper, pumpkin seeds and sprouts.
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Turnip, parsnip, pear and maple soup with crunchy garnish 0
Turnip, parsnip, pear, maple soup and its crunchy garnish
PERFORMANCE: 2 LITERS (8 cups)
- 45 ml (3 tbsp.) Olive oil
- 1 big onion, chopped
- 3 cups of turnip, peeled and cubed
- 3 parsnips, peeled and cubed
- 1/4 cup of water
- 2 medium potatoes, peeled and cubed
- 3 cups of vegetable broth
- 2 tbsp. maple syrup
- 1 C. pepper
- 3 cups peeled pears, cubed
- chopped fresh cilantro
- raw european pumpkin seeds
- sliced avocado
- chopped shallots
- 1 cup of cooked chickpeas, rinsed and drained
- 1 tbsp ground cumin
- 1 tbsp olive oil
- In a large saucepan, heat the oil. Brown the onion for about 3 minutes. Add the turnip, parsnips and water, cover and cook over low heat for about 5 minutes, stirring frequently.
- Then add the potatoes, broth, maple syrup and pepper.
- Bring to a boil, cover and simmer for 20 minutes over low heat. Add the pears, cover and simmer again for 10 minutes or until the vegetables are tender.
- Meanwhile, put the chickpeas, olive oil and cumin in a bowl. Mix well to coat. Place the spicy chickpeas on a baking sheet. Bake in an oven preheated to 350F. Cook, stirring halfway through cooking, for about XNUMX minutes, or until the chickpeas are crisp.
- Cream in a blender and adjust the seasoning to taste.
- Serve in bowls and garnish with grilled chickpeas, avocado slices, fresh cilantro and pumpkin seeds.
President Hippocrate Bio