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Roasted Cauliflower Leek Soup
Pre-heat your oven to 400 degrees. In a large bowl add your cauliflower, 2 tablespoons of avocado oil and stir until the cauliflower is completely coated. On a greased baking sheet evenly spread out your cauliflower. In a medium bowl add the garbanzo beans, garlic, and 1 tablespoon of avocado oil and stir until evenly coated. On another baking sheet or the same one if you have room, spread out you. . .
Prep Time: 00:10
Cook Time: 00:30
4 cups of veggie broth
1 head of cauliflower chopped or 2 bags of pre-washed cauliflower
1 can of northern beans drained
1 can of garbanzo beans rinsed and dried
1 cup of leeks chopped
3 cloves of garlic
4 tablespoons of avocado oil separated
1 tablespoon of tonys chachere's
1/2 tablespoon of paprika
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of cumin
1/4 teaspoon of nutmeg
1/2 juice from of a lemon
6 sprigs of thyme
parsley for garnishing (optional)
spicy sesame oil for garnishing (optional)
1Pre-heat your oven to 400 degrees.
2In a large bowl add your cauliflower, 2 tablespoons of avocado oil and stir until the cauliflower is completely coated.
3On a greased baking sheet evenly spread out your cauliflower.
4In a medium bowl add the garbanzo beans, garlic, and 1 tablespoon of avocado oil and stir until evenly coated.
5On another baking sheet or the same one if you have room, spread out your garbanzo and garlic beans evenly.
6Season the cauliflower, garlic and garbanzo beans with the salt, pepper, cumin, paprika and nutmeg. Then bake for 30 minutes.
7In a stock pot, heat up a tablespoon of avocado oil and saute your leeks for 2-3 minutes. Then add your northern beans, 2 sprigs of thyme (remove the stems), Tony's seasoning, lemon juice and veggie broth. Bring to a boil and then remove from the heat.
8Once the cauliflower and garbanzo beans are done, set the garbanzo beans aside to cool.
9Put your garlic, cauliflower and the contents from the stock pot (carefully) into your blender.
10Puree until smooth.
11Garnish with a drizzle of spicy sesame oil, leftover thyme, parsley and roasted garbanzo beans.
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