Meal prepped with soups this week. Creamy curried cauliflower and chickpea noodle 🥣

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1. 

   fitsomah 3 months 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 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.