Sun Oven Chickpea And Cauliflower Soup Recipes

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CAULIFLOWER AND CHICKPEA SOUP



Cauliflower and Chickpea Soup image

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.

Provided by Zaney1

Categories     Cauliflower

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

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.

SUN OVEN CHICKPEA AND CAULIFLOWER SOUP



Sun Oven Chickpea and Cauliflower Soup image

Number Of Ingredients 12

1/2 pound dried chickpeas , previously cooked, drained reserving 1/2 cup of the cooking liquid
2 tablespoons olive oil
2 cloves garlic, roughly chopped
1/4 teaspoon red pepper flake
10 ounces cauliflower flowerets, fresh or frozen (thawed)
1 (26 1/2-ounce) can chopped tomato
8 black olives, pitted and chopped
1 tablespoon vinegar
salt
1/4 cup fresh parsley, chopped
1 pound whole-wheat pasta, shells, elbow macaroni or similar shape, cooked according to package instructions
1/2 cup freshly grated Parmesan cheese

Steps:

  • Set Sun Oven out to preheat. In a large pot sauté the garlic in the olive oil until golden brown; it can be done in the Sun Oven or stovetop. Add the red pepper and cauliflower. Stir to coat. Add tomatoes, olives, vinegar, chickpeas and 1/2 cup reserved chickpea cooking water. Season with salt. Cover and simmer in the Sun Oven until the cauliflower is tender, 1 to 1 1/2 hours. Pour the soup into a large serving bowl. Stir in parsley, cooked pasta, and cheese. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

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