Soup

Roasted Cauliflower And Curry Soup
Author: Isabel Castillo & Karlee Rotoly
Prep Time: 10 minutes
Cook time: 25 minutes
Yield: Serves 4
Category: Soup
Keywords: Roasted Cauliflower And Curry Soup

Rated: 4.7/5 based on 11 customer reviews

Ingredients:

CRISPY CHICKPEAS

14 oz can of chickpeas (395 g), 1 can, rinsed and drained
4 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon kosher salt

CURRIED CAULIFLOWER SOUP

1 medium head cauliflower, cut into florets
1 tablespoon coconut oil, melted + 2 tablespoons, divided
kosher salt, to taste
freshly ground black pepper, to taste
1 small yellow onion, diced
1 jalapeño, diced
2 cloves garlic cloves, minced
3 tablespoons red curry paste
14 oz coconut milk (415 mL), 1 can
4 cups vegetable broth (960 mL)
scallion, sliced, for serving
fresh cilantro, for serving
lime wedge

Instructions:

Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
Make the soup: Increase the oven temperature to 450˚F (220˚C).
Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
Roast for 25 minutes, until browned and tender.
Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
Add the roasted cauliflower to a blender with the broth and puree until smooth.
Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
Enjoy!

Source: tasty.co

Crockpot Thai Chicken Soup

Crockpot Thai Chicken Soup
Author: Kristen Stevens
Prep Time: 10 minutes
Cook time: 55 minutes
Yield: Serves 12
Category: Chicken, Beef
Keywords: Crockpot Thai Chicken Soup

Rated: 4.7/5 based on 11 customer reviews

Crockpot Thai Chicken Soup is a lightened up, and super easy to make, version of Thai chicken curry. It's also one of the few slow cooker chicken recipes that cooks for 8-10 hours so you can pop everything in before work and come home to dinner. This has turned into one of our favorite healthy recipes!

Ingredients:

6 medium carrots, chopped
3 red bell pepper, chopped
1 1/2 medium yellow onion, chopped
3 2-inch piece of ginger, minced
12 garlic cloves, minced
12 tablespoon red curry paste
6 tablespoon fish sauce
6 tablespoon soy sauce (sub coco aminos for paleo)
3 tablespoon palm sugar
9 cup chicken stock
12 boneless, skinless chicken thighs
6 cans coconut milk
3 lime
24 ounce rice vermicelli, cooked according to package directions (omit for paleo or sub zucchini noodles)
Optional toppings: lime wedges, sauteed mushrooms, cilantro, cherry tomatoes, black pepper

Instructions:

Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your crock pot and stir together. Cover and cook on low for 8-10 hours.
Remove the chicken thighs and shred using two forks. Return the chicken to the crock pot. Add the coconut milk and stir. Let the coconut milk warm for 10-15 minutes before serving.
Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.
Enjoy!

Source: theendlessmeal.com