Cauliflower Celery Root Soup With Chickpeas And Turmeric Vegan And Gluten Free Recipes

CAULIFLOWER CELERY ROOT SOUP WITH CHICKPEAS AND TURMERIC - VEGAN AND GLUTEN-FREE!

Steps:

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Spread out the cauliflower and celery root and bake for 15 minutes or until they develop some golden brown color.
• Meanwhile, heat a tsp of olive oil in a Dutch oven or large soup pot over medium heat. Saute the onions and garlic until translucent.
• Cover with the broth and add the turmeric, cumin and bay leaves. Stir and then add the chickpeas. Bring pot to a boil. Reduce heat and simmer on low until your roasting veggies are ready.
• Set aside some of the roasted cauliflower for garnish. Add the remaining cauliflower and celery root to your soup. Puree with an immersion blender or allow to cool and transfer to a blender, being careful to vent the steam to avoid wearing your soup! Add salt and pepper to taste.
• To serve, put your soup into bowls and top with the roasted cauliflower florets and sprinkle with pepitas. Enjoy!!

CAULIFLOWER SOUP

Steps:

• Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
• Add the parsley, and then add the chicken broth and simmer for 10 minutes.
• Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
• Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
• Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
• You will love everything about this.

CAULIFLOWER AND CHICKPEA SOUP

Steps:

• Saute onion, garlic, carrot, celery, ginger, cumin, coriander, & turmeric in oil and cook until onion is tender, 5 minute.
• Add cauliflower & chickpeas and cook stirring until coated, 2 minute.
• Add broth & bring to a boil.
• Cover and simmer til cauliflower is tender, 20 minute.
• Puree in food processor or blender.
• Put back in pot & reheat.
• Serve with a dollop of yogurt.