Meal prepped with soups this week. Creamy curried cauliflower and chickpea noodle 🥣by fitsomah 1 Comment fitsomah 3 weeks ago Creamy curried cauliflower soup – 1 head cauliflower (2 pounds)– ¼ cup extra-virgin olive oil, divided, plus extra for serving– 1 leek, white and light green part only, halved lengthwise, sliced thin, and washed thoroughly– 1 small onion, halved and sliced thin– 1½ teaspoons table salt– 1½ tablespoons grated fresh ginger– 1 tablespoon curry powder– 4½ cups water– ½ cup canned coconut milk– 1 tablespoon lime juice– 2 scallions, sliced thinChickpea noodle soup – 2 tablespoons vegetable oil (I used olive oil)– 1 onion, chopped fine– 3 carrots, peeled and sliced ¼ inch thick– 2 celery ribs, sliced ¼ inch thick (used peas)– ¼ teaspoon pepper– 3 tablespoons nutritional yeast– 2 teaspoons minced fresh thyme or ¾ teaspoon dried– 2 bay leaves– 6 cups vegetable broth– 2(15-ounce) cans chickpeas, rinsed– 2 ounces (½ cup) ditalini pasta (used Banza shells)– 2 tablespoons minced minced fresh parsleyBoth from the book America’s Test Kitchen: The Complete Plant-based cookbook.
fitsomah 3 weeks ago Creamy curried cauliflower soup – 1 head cauliflower (2 pounds)– ¼ cup extra-virgin olive oil, divided, plus extra for serving– 1 leek, white and light green part only, halved lengthwise, sliced thin, and washed thoroughly– 1 small onion, halved and sliced thin– 1½ teaspoons table salt– 1½ tablespoons grated fresh ginger– 1 tablespoon curry powder– 4½ cups water– ½ cup canned coconut milk– 1 tablespoon lime juice– 2 scallions, sliced thinChickpea noodle soup – 2 tablespoons vegetable oil (I used olive oil)– 1 onion, chopped fine– 3 carrots, peeled and sliced ¼ inch thick– 2 celery ribs, sliced ¼ inch thick (used peas)– ¼ teaspoon pepper– 3 tablespoons nutritional yeast– 2 teaspoons minced fresh thyme or ¾ teaspoon dried– 2 bay leaves– 6 cups vegetable broth– 2(15-ounce) cans chickpeas, rinsed– 2 ounces (½ cup) ditalini pasta (used Banza shells)– 2 tablespoons minced minced fresh parsleyBoth from the book America’s Test Kitchen: The Complete Plant-based cookbook.
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Creamy curried cauliflower soup
– 1 head cauliflower (2 pounds)
– ¼ cup extra-virgin olive oil, divided, plus extra for serving
– 1 leek, white and light green part only, halved lengthwise, sliced thin, and washed thoroughly
– 1 small onion, halved and sliced thin
– 1½ teaspoons table salt
– 1½ tablespoons grated fresh ginger
– 1 tablespoon curry powder
– 4½ cups water
– ½ cup canned coconut milk
– 1 tablespoon lime juice
– 2 scallions, sliced thin
Chickpea noodle soup
– 2 tablespoons vegetable oil (I used olive oil)
– 1 onion, chopped fine
– 3 carrots, peeled and sliced ¼ inch thick
– 2 celery ribs, sliced ¼ inch thick (used peas)
– ¼ teaspoon pepper
– 3 tablespoons nutritional yeast
– 2 teaspoons minced fresh thyme or ¾ teaspoon dried
– 2 bay leaves
– 6 cups vegetable broth
– 2(15-ounce) cans chickpeas, rinsed
– 2 ounces (½ cup) ditalini pasta (used Banza shells)
– 2 tablespoons minced minced fresh parsley
Both from the book America’s Test Kitchen: The Complete Plant-based cookbook.