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Roasted Cauliflower Soup

cauliflower soup

Roasted Cauliflower Soup

Serves 8

Ingredients

  • 2 medium heads cauliflower, cut into small florets
  • 6 cups vegetable broth
  • 1 large yellow onion, diced
  • 1 head garlic
  • 2 tsp. olive oil, divided
  • 1 tsp. dried thyme
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • Avocado oil spray

Optional toppings

  • Roasted chickpeas
  • Sliced green onions

Directions

  1. Preheat oven to 425 degrees. Line baking sheet and evenly spread with cauliflower florets. Spray florets with avocado oil spray. Slice off top of garlic head and drizzle with 1 tsp. olive oil. Wrap in foil and place on baking sheet. Roast in oven for 30 minutes, turning cauliflower halfway through cooking.
  2. Meanwhile, add 1 tsp. olive oil over medium-heat heat in cast-iron dutch oven or medium-large stock pot. Add diced onions and sauté for about 10 minutes, until onion starts to become translucent. Add vegetable broth, salt, pepper, and thyme. Bring to a boil and then simmer on low for 5 minutes.
  3. Add cauliflower and garlic into broth and bring back to a boil. Let simmer on low for additional 5 minutes until cauliflower begins to fall apart.
  4. Add soup into a blender in batches and puree until smooth.
  5. Serve soup immediately, topping with roasted chickpeas and sliced green onions, or your favorite toppings.
Asian Main Dishes Recipes Soups

Healthy Chicken Pho with Shirataki Noodles

Healthy Chicken Pho with Shirataki Noodles

Serves 4

Ingredients

  • 8 cups organic chicken broth
  • 1 whole rotisserie chicken
  • 3 whole cloves
  • 2 star anise
  • 1 cinnamon stick (3 inch piece)
  • 1/2 tbsp freshly grated ginger
  • 2 garlic cloves, grated
  • 1/2 tsp Sriracha sauce
  • 2 tbsp hoisin sauce
  • 2 packages of Angel Hair Tofu Shirataki Noodles 
  • Optional Garnishes: lime, cilantro, green onions-sliced into 1/4 inch pieces, bean sprouts, Thai basil, jalepeno, red onion, thinly sliced

Directions

  1. In large pot, add chicken broth, cloves, star anise, cinnamon stick, ginger, garlic, sriracha, and hoisin sauce. Bring to boil.
  2. Reduce heat and let it simmer for 15 minutes.
  3. Meanwhile, rinse and drain shirataki noodles. Dry them out in a frying pan on high heat. Set aside.
  4. Using a slotted spoon, remove cloves, star anise, and cinnamon stick from soup.
  5. Add soup to bowls.
  6. Shred the desired amount of chicken from the whole rotisserie chicken and add to the soup bowls.
  7. Add shirataki noodles to soup bowls.
  8. Serve soup and top with desired garnishes.