Cauliflower and Chickpea Soup

Name: Cauliflower and Chickpea Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 1 teaspoon canola oil; 1 onion, chopped; 2 garlic cloves, minced; 1 carrot, chopped; 1 stalk celery, chopped; 1 tablespoon ginger, peeled & minced; 2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 6 cups chopped cauliflower; 2 (19 ounce) cans chickpeas, drained & rinsed; 6 cups chicken broth; 1/2 cup yogurt, plain nonfat

(2)

Recipe by Zaney1

I was cleaning up and came across a tablet of hand written recipes that I had copied down from somewhere. I don't remember where they came from but I thought I should put them here for safe keeping. I haven't made this year. It is another waiting for Fall recipe.

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READY IN: 30mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1

teaspoon canola oil
1

onion, chopped
2

garlic cloves, minced
1

carrot, chopped
1

stalk celery, chopped
1

tablespoon ginger, peeled & minced
2

teaspoons ground cumin
¹⁄₂

teaspoon ground coriander
¹⁄₄

teaspoon ground turmeric
6

cups chopped cauliflower
2

(19 ounce) cans chickpeas, drained & rinsed
6

cups chicken broth
¹⁄₂

cup yogurt, plain nonfat

DIRECTIONS

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.

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